Vegan Stuffed Eggplant recipe


  • 4 medium eggplants
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound vegan ground meat alternative
  • 1/4 cup fresh basil, finely chopped
  • 1 cup cooked brown rice
  • 1 (8.5-oz). package Bella Sun Luci Sun Dried Tomatoes, julienne cut, drained
  • 1 (8.5-oz) package Bella Sun Luci Sun Dried Tomato Pesto
  • 1/4 cup finely chopped fresh parsley

Cooking Instructions

Preheat oven to 350 degrees F. and spray a baking dish with cooking spray.

Cut eggplant in half lengthwise and scrape out the pulp. Salt and pepper the inside of the eggplant cases.

Heat oil in a large skillet over medium heat. Add onion, garlic, vegan meat alternative, and eggplant.

Cook, stirring often, until ingredients are lightly browned. Season with salt and pepper.

Remove skillet from heat and stir in basil, rice, sun dried tomatoes, and pesto.

Arrange eggplant cases cut-side up in prepared baking dish.

Spoon in eggplant mixture.
Bake for 25 minutes or until heated through. Sprinkle with parsley and serve immediately.

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