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Vegan Stuffed Eggplant

This hearty vegan stuffed eggplant recipe involves roasting eggplants until tender, then filling them with a flavorful mixture of cooked grains, fresh herbs, and ripe tomatoes. Baked until golden and fragrant, the dish showcases smoky, herbaceous flavors with a tender, saucy exterior and a savory, textured stuffing inside.
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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
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggplants large, ripe, firm
  • 1 cup cooked grains quinoa or bulgur
  • 1/2 cup chopped tomatoes fresh or canned
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 cloves garlic minced
  • 2 tablespoons olive oil extra virgin
  • 1/4 cup breadcrumbs for topping
  • 1 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Spoon
  • Large skillet
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the eggplants in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1 cm border to keep the shells sturdy. Chop the scooped flesh and set aside. Brush the eggplant skins lightly with olive oil and place them cut-side down on a baking sheet. Roast for about 20 minutes until the skins are slightly shriveled and fragrant. Remove from oven and let cool slightly.
  2. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it turns a light golden color. Toss in the chopped eggplant flesh and cook, stirring occasionally, until it softens and develops a smoky aroma, about 8 minutes. Season with salt, pepper, and smoked paprika, stirring well to coat the mixture evenly.
  3. Add the cooked grains, chopped tomatoes, and chopped herbs to the skillet. Mix thoroughly until everything is combined and the mixture is fragrant and cohesive. If it looks dry, add a splash of water or vegetable broth. Remove from heat and let cool for a few minutes.
  4. Once the roasted eggplant shells are cool enough to handle, gently stuff each half with the grain and herb mixture, pressing lightly to fill evenly. Place the stuffed eggplants on the same baking sheet. Sprinkle breadcrumbs over the top and drizzle with a little olive oil to help them crisp up.
  5. Bake the stuffed eggplants at 180°C (355°F) for about 25-30 minutes, until the tops are golden brown and bubbling. The eggplants should be tender when pierced with a fork, and the breadcrumbs toasted and crispy.
  6. Remove from the oven and let rest for 5 minutes. Transfer to a serving platter and garnish with extra herbs if desired. Serve warm, perhaps with a squeeze of lemon or a drizzle of olive oil for added brightness. Enjoy the smoky, herbaceous flavors and tender textures in every bite!

Notes

For extra flavor, sprinkle a little lemon zest on top before serving. Use any leftover filling as a tasty side or stuffing for pita bread.