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5
from 1 vote
Stuffed Eggplant (Vegan)
Savory roasted eggplant stuffed with rice, lentils and mushrooms
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, Vegan, Vegetarian
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
306
kcal
Author:
Lois Carter Crawford
Ingredients
2
medium
eggplants
halved lengthwise
3
tablespoons
olive oil
1
medium
onion
chopped
1
pound
button mushrooms
chopped
½
cup
cooked wild rice
⅔
cup
crisp cooked green lentils
3
tablespoons
pine nuts
toasted
½
teaspoon
ground allspice
¼
teaspoon
cayenne pepper
2
tablespoons
fresh mint
chopped
Instructions
Heat oven to 450 F degrees.
Lightly score the edge of the eggplant ¼ inch all the way around the cut side.
Lightly oil a cookie sheet or pan and heat in the oven for 2 minutes.
Place the eggplants cut side down on the hot pan.
Bake 10 minutes.
Flip the eggplants over and lightly coat with oil.
Return them to the oven for another 15 minutes or so, until the flesh is tender. Let cool a few minutes.
Heat the remaining oil in a saucepan over medium heat.
Sauté the onion until beginning to brown.
Add the mushrooms to the pan and continue cooking for 3-5 minutes until tender.
Transfer the mixture to a bowl. Mix in the rice, lentils, pine nuts, allspice and cayenne.
Scoop out the eggplant flesh, leaving ¼ inch of flesh around the outside, and add the flesh to the bowl.
Mix and return the mixture to the eggplant skins. Bake at 400F degrees 15 minutes. Top with fresh mint and Avocado Salsa (recipe below).
https://recipeideashop.com/stuffed-eggplant/
Notes
NOTE
: Add another 45 minutes if you need to cook the rice and lentils.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
34
g
|
Protein:
12
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Sodium:
14
mg
|
Potassium:
1156
mg
|
Fiber:
13
g
|
Sugar:
13
g
|
Vitamin A:
219
IU
|
Vitamin C:
11
mg
|
Calcium:
48
mg
|
Iron:
3
mg