Vegan Stuffed Eggplant Recipe

Vegan Stuffed Eggplant Recipe

This Mediterranean-inspired stuffed eggplant dish is packed with fresh vegetables and topped with crispy seasoned breadcrumbs. It's a hearty, flavorful meal that can be served as a main dish or a side. The combination of tender roasted eggplant, savory squash, tomatoes, and aromatic herbs makes for a satisfying plant-based meal that's both comforting and healthy. Perfect for a family dinner or a special gathering!

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Ingredients:

  • 2 eggplants
  • 2 tomatoes, diced
  • 2 squashes (zucchini, calabaza, or yellow), diced
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 tsp balsamic vinegar
  • 1 tsp dry oregano
  • Salt and black pepper, to taste
  • Olive oil, for cooking and brushing

Seasoned Breadcrumbs:

  • ½ cup panko breadcrumbs
  • 1 tsp dry oregano
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tbsp olive oil

Preparation:

  1. Prepare the Eggplants:
    • Wash and trim the tops of the eggplants, then cut them lengthwise into 2 equal halves.
    • Make cuts inside the fleshy part of the eggplant along the edges without cutting through the skin, then cut down the center to remove most of the inside, creating a "boat" or shell.
    • Use a spoon to scoop out any excess flesh, ensuring the remaining shell is no more than ¼ inch thick.
    • Place the eggplant shells on a lined baking tray, sprinkle with salt and pepper, and brush with olive oil to coat the insides.
    • Bake at 375°F for about 35 minutes until the flesh is soft and tender but the shells still hold their shape. Remove from the oven.
  2. Prepare the Filling:
    • While the eggplants are baking, chop the removed eggplant flesh into cubes.
    • Heat a few tablespoons of oil in a pot over medium heat. Add the diced onions and sauté until soft and translucent.
    • Add the chopped eggplant, season with salt and 1 tsp oregano, and cook until the eggplant softens, stirring frequently.
    • Stir in the diced squash and minced garlic, cooking until the squash softens.
    • Add the diced tomatoes, balsamic vinegar, and ½ tsp salt (or more to taste). Cook until the tomatoes start to break down, then remove from heat.
  3. Make the Seasoned Breadcrumbs:
    • In a small bowl, mix the panko breadcrumbs, oregano, salt, garlic powder, and olive oil.
  4. Assemble and Bake:
    • Divide the filling into 4 portions and stuff each eggplant shell with the mixture.
    • Sprinkle the seasoned breadcrumbs on top of each filled eggplant.
    • Return the tray to the oven and bake for an additional 15 minutes or until the breadcrumbs are golden.
  5. Serve:
    • Remove from the oven and let cool slightly before serving.