Stuffed Eggplant (Aubergine)
A plant-based stuffed eggplant (aubergine) is a hearty and flavorful dish featuring roasted eggplant halves filled with a savoury mixture of vegetables, grains (like quinoa or rice), herbs, and spices. It's a versatile and nutritious meal perfect for a variety of dietary needs.
Ingredients
- 2 large eggplants or 3-4 small - sliced lengthways
- 1 cup cooked brown rice
- 1 large brown onion diced
- 2 cloves garlic minced
- 2 tomatoes diced
- 1 tbsp tomato paste
- 1 tsp mixed herbs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 1 tbsp low-salt soy sauce
- ½ tbsp maple syrup
- couple of drops tabasco sauce
- ¾ cup wholemeal breadcrumbs
- ¼ cup nutritional yeast
Instructions
- Preheat oven to 180 ℃ (375 ℉).
- On a lined baking tray, bake the sliced eggplants for 15-20 minutes to soften the flesh.
- Allow to cool, then scoop out ⅔ of the flesh. Move the flesh to a food processer and pulse blend to combine.
- In a frying pan, fry in a little water or stock the onion and garlic until the onion is translucent, set aside to cool slightly.
- Add all other ingredients to the frying pan, excluding the crumb and nutritional yeast. Allow to cook through and the tomatoes to break down and mix through.
- Scoop the mix into the eggplants evenly, then sprinkle over the crumb and nutritional yeast. Return the eggplant to the oven and heat through for 20 minutes.
- Serve with potato and a bucket load of greens.
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