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Vegan Stuffed Eggplant

This vegan stuffed eggplant features halved eggplants roasted until tender and caramelized, then filled with a savory mixture of grains, beans, tomatoes, and fresh herbs. The dish boasts a smoky, flavorful filling with a creamy texture inside slightly crispy shells, creating a portable and satisfying meal. Its rustic appearance and bold flavors make it perfect for busy weeknights or packed lunches.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants preferably shiny and heavy
  • 2 tablespoons olive oil for brushing and roasting
  • 1 cup cherry or grape tomatoes juicy and ripe
  • 1 cup cooked grains quinoa or bulgur preferred
  • 1 cup canned chickpeas drained and rinsed
  • 1/4 cup fresh herbs basil and parsley, chopped
  • 1 clove garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Large skillet
  • Spoon
  • Knife
  • Chopping board

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the eggplants in half lengthwise and use a spoon to gently scoop out the flesh, leaving about 1 cm of shell intact. Chop the scooped flesh and set aside.
  2. Brush the eggplant shells with a tablespoon of olive oil and place them cut side up on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and slightly caramelized around the edges. Remove from the oven and let cool slightly.
  3. While the eggplants roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, stir in the chopped eggplant flesh and cook for 8-10 minutes, until it softens and some of the moisture evaporates, filling your kitchen with a savory aroma.
  4. Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they burst and release their juices, creating a flavorful base. Stir in the cooked grains, chickpeas, smoked paprika, and cumin, mixing everything thoroughly. Season with salt and pepper to taste.
  5. Once the roasted eggplant shells are cool enough to handle, gently stuff each shell with the filling, pressing down lightly to pack it in. Place the stuffed eggplants back on the baking sheet.
  6. Bake the stuffed eggplants for an additional 15 minutes at 180°C (355°F), until the filling is bubbling and slightly browned on top. During this time, the flavors meld together beautifully.
  7. Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh herbs for a burst of color and freshness. Drizzle with a little extra olive oil or a squeeze of lemon if desired.

Notes

Feel free to swap ingredients like grains or herbs based on what you have on hand. For an extra smoky flavor, sprinkle a bit more smoked paprika before baking.