Vegan Stuffed Eggplant
Vegan Stuffed Eggplant with onion, garlic, tomatoes, and fresh basil then topped with vegan cheese is a simple yet flavorful meatless dish.
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Servings: 4 servings
Calories: 199kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 199kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 873mg | Potassium: 230mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1007IU | Vitamin C: 12mg | Calcium: 295mg | Iron: 0.5mg