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My friend Phyllis inspired me to make this dish, who shared with me her love for stuffed eggplant.
Her recipe that she shared with me was a vegetarian stuffed eggplant, it called for rice and feta cheese.
I loved making ratatouille so I decided to make a similar filling minus the zucchini.
The result was simply delicious, I also topped with vegan shredded cheese because I had some on hand. But the dish tastes perfectly fine without it.
How To Make Vegan Stuffed Eggplant?
To make stuffed eggplant, cut eggplants in half lengthwise.
- Carve out the flesh of the eggplants using a melon ball peeler, knife or a spoon, leaving about 1/2 inch flesh on all sides of the eggplant shell.
- Place the eggplant shells on a greased baking sheet and bake for 20 minutes in a preheated oven at 400 degrees.
- Heat oil in a skillet on medium-high, add onion and saute until onion is soft, about 3 minutes add garlic and cook until fragrant.
- Stir in tomatoes and reserved eggplant flesh. Bring to a simmer and cook for about 20 minutes or until eggplant is soft.
- Stir in the basil, sugar, and salt. Spoon cooked vegetables into prebaked eggplant shells. Top with vegan cheese shreds and or vegan parmesan. Bake for 10-15 minutes.
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- Energy: 185 kcal / 773 kJ
- Fat: 10 g
- Protein: 3 g
- Carbs: 23 g
- Preparation: 15 min
- Cooking: 50 min
- Ready in: 1 h 5 min
- 4 servings
- 2 medium eggplants, or 1 large, cut into halves
- 1 tablespoon olive oil, or 1/4 water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, chopped
- 1/2 cup fresh basil, leaves chopped (extra for garnish)
- 1 teaspoon coconut sugar, optional
- 1 teaspoon salt, or to taste
- 1 cup vegan cheese shreds, optional
- 1/4 cup vegan Parmesan, optional
- Preheat oven 400 degrees. Cut eggplant in half, scoop out the flesh of the eggplant, using melon ball peeler, spoon or a knife, leaving about half an inch shell.
- Bake the eggplant shells, cut side facing up on a greased baking sheet for 20 minutes.
- Heat oil on in a large skillet over medium-high heat
- Add onions and garlic, saute until soft. Add tomatoes, reserved eggplant flesh and cook for 20 minutes or until vegetables are tender and sauce is thickened.
- Stir in seasonings. Spoon vegetables into eggplant shells, top with shredded vegan cheese and or parmesan. Bake for another 10-15 minutes.
- Garnish with chopped basil and serve with a big salad!