Delicious Vegan Stuffed Eggplant in Just 30 Minutes

Enjoy the savory flavors of Vegan Stuffed Eggplant, a quick and delicious Mediterranean dish that's perfect for any dinner table.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 stuffed eggplants

Course: DINNER

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 medium Eggplants Choose firm, smooth-skinned eggplants for best results.

For the Filling

1 cup Cherry Tomatoes Can substitute with canned diced tomatoes.
1/2 cup Tomato Sauce Low-sodium varieties keep it healthier.
1 tbsp Balsamic Vinegar Red wine vinegar works as a substitute.
1/4 cup Pine Nuts Can be swapped with walnuts or sunflower seeds.
1/4 cup Olives Kalamata or green olives are great based on preference.

For Topping

1/4 cup Vegan Parmesan Nutritional yeast can be a great substitute.
1/4 cup Fresh Basil Parsley can be used if basil isn't available.
to taste Salt
to taste Pepper

Equipment

Oven
saucepan
baking dish

Method

Cooking Instructions

Preheat your oven to 350°F (175°C).
Prepare the eggplant by cutting diagonal lines in the flesh without piercing the skin. Drizzle with olive oil, then roast for about 15 minutes.
Cook the cherry tomatoes in a saucepan over medium heat for 5-7 minutes until they burst.
Scoop out the roasted eggplant flesh and mix with tomatoes, tomato sauce, balsamic vinegar, salt, pepper, pine nuts, and olives.
Stuff the eggplant halves generously with the filling.
Top with vegan parmesan and torn basil leaves.
Serve hot and enjoy!

Nutrition

Serving: 1stuffed eggplantCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Optional: Garnish with fresh basil before serving. Store leftovers in an airtight container for up to 5 days.

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