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This vegan stuffed eggplant is the elevated meatless main dish your boring routine needs. It’s packed with flavor, gluten-free, and ready in 30 minutes!
Vibrant and nutritious, you can count on Mediterranean dishes whenever you want something that tastes amazing and leaves you feeling good. And this vegetarian stuffed eggplant is a great example!
It will keep you full with its wholesome ingredients and leave you satisfied with its comforting, yet complex flavors.
It’s also easy to make, gluten-free, and completely vegan-friendly!
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Full of flavor and texture in every bite, stuffed dishes are like two meals in one.
If you want more ideas for stuffed stuff, try our gluten-free mushrooms and turkey stuffed bell peppers next.
Why You’ll Love This Vegan Stuffed Eggplant Recipe
- Packed with vibrant, aromatic Mediterranean flavors, this vegan stuffed eggplant tastes impressively sophisticated for something so easy to make.
- Vegan and gluten-free, this Mediterranean stuffed eggplant is a satisfying dish you can serve a crowd without worrying about food allergies.
- Ready in just 30 minutes with a handful of simple ingredients, this vegetarian stuffed eggplant makes the perfect fuss-free weeknight dinner.
Ingredients
Eggplants – Avoid large eggplants for this healthy vegan eggplant dish, as they tend to be more bitter.
Olive oil – Helps caramelize the roasted eggplants.
Cherry tomatoes – Is it really a Mediterranean stuffed eggplant recipe without tomatoes?
Tomato sauce – For a rich and complex filling.
Balsamic vinegar – Lends sweetness and acidity, perfect with the savory notes of the filling.
Salt and pepper– To season our vegan stuffed eggplant. Feel free to add your favorite herbs for depth!
Pine nuts – A favorite in Mediterranean cuisine, they add a satisfying crunchy contrast to the soft eggplant dish.
Olives – With their meaty bite and salty punch, olives really bring this vegetarian stuffed eggplant to life.
Vegan parmesan cheese – You can make this vegan cheese from scratch or use store-bought. The umami flavor it adds makes the meatless stuffed eggplant truly gratifying!
Basil – We’ll top the meatless eggplant with basil leaves for a pop of freshness.
Ingredient Substitutions For Vegetarian Stuffed Eggplant Meal
Mediterranean herbs
This is one of the best eggplant recipes to try if you want to add excitement to your meal plan! Make the dish with more Mediterranean herbs, such as dried thyme and dried marjoram, for extra flavor.
More vegetables
This vegan stuffed eggplant is an excellent plant-based dinner with its wholesome ingredients.
For a heartier, more well-rounded dish, try adding carrots, red bell pepper, zucchini, and mushrooms to the filling.
Toasted bread crumbs
Give your eggplant appetizer extra texture by topping it with bread crumbs. Just toast them in a pan over medium heat until golden brown!
Tips For Making This Recipe
Select the Best Eggplants
For stuffed eggplant dishes, it’s best to choose small to medium-sized eggplants since they keep their shape better. Bigger ones also tend to be more seedy and bitter. Go for ones that are smooth, shiny, richly colored, and firm to the touch!
Avoid Soggy Eggplants
You don’t need to salt the eggplants in this vegan eggplant recipe to draw out excess moisture. Scoring the flesh allows moisture to release as the eggplants roast.
Stuff Other Veggies
Use the stuffing from this vegetarian stuffed eggplant in other vegetables! It’s just as delicious in zucchini, tomatoes, or mushrooms.
Meatless Stuffed Eggplant Recipe FAQs
Is this vegan stuffed eggplant recipe gluten-free?
This healthy stuffed eggplant is naturally gluten-free, making it one of those vegan eggplant recipes you can confidently serve at gatherings. Still, double-check your ingredients to ensure everything is safe!
Can I roast the eggplants in advance?
Yes, you can roast your eggplants a day in advance and store them in an airtight container in the fridge. But for the best texture, try to roast them on the same day you plan to make this recipe.
Can I make Mediterranean stuffed eggplant ahead of time?
Of course! You can assemble and refrigerate your vegan stuffed aubergine the night before, but try not to do it any earlier, or it may turn soggy. Alternatively, you can prep all the components ahead of time, store them separately, and assemble the dish just before serving.
How to store leftover vegetarian stuffed eggplant?
For leftovers, you can store your meatless stuffed eggplant in an airtight container in the fridge for 3 to 5 days, then reheat in the oven at 350°F.
Can you freeze vegan stuffed eggplant?
Yes, you can freeze your Mediterranean stuffed aubergine. Allow them to cool, wrap them individually in parchment paper, and store them in a freezer-safe container for up to 1 month. Just note that the eggplants will be slightly softer. To serve, thaw them in the fridge overnight and reheat in the oven at 350°F until hot.
More Delicious Main Dishes
- Traditional Stuffing Recipe
- Slow Cooker Pork and Sauerkraut
- Broccoli Cheddar Stuffed Chicken
- Crockpot Shepherd’s Pie
- Prime Rib Au Jus
I found this recipe for Stuffed Tomatoes that I HAVE to try!
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Vegan Stuffed Eggplant
Ingredients
- 2 eggplants, sliced lengthwise
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- 4 tbsp tomato sauce
- 2 tbsp balsamic vinegar plus extra for serving
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup pine nuts
- 1/4 cup olives
- 1/4 cup vegan Parmesan cheese
- Basil for garnish
Instructions
- Start by gathering and measuring all the ingredients for your vegan stuffed eggplant.
- Preheat the oven to 350°F.
- Take the eggplant halves and cut diamonds into the flesh, being careful not to slice through the skin.
- Drizzle olive oil over the scored eggplants and roast on a greased baking sheet for about 15 minutes, or until the tops turn lightly golden.
- In a saucepan over medium heat, cook the cherry tomatoes until they soften and begin to burst.
- Scoop out the roasted eggplant flesh with a spoon, keeping the skins intact.
- Add the scooped eggplant flesh to the tomatoes and cook for a few minutes.
- Stir in the tomato sauce, balsamic vinegar, salt, pepper, pine nuts, and olives.
- Gently mix everything in the pan until well combined.
- Spoon the mixture back into the eggplant skins.
- Top with grated vegan Parmesan, fresh basil leaves, and a drizzle of balsamic vinegar. Enjoy!
Notes
- For stuffed eggplant dishes, it’s best to choose small to medium-sized eggplants since they keep their shape better. Bigger ones also tend to be more seedy and bitter. Go for ones that are smooth, shiny, richly colored, and firm to the touch!
- You don’t need to salt the eggplants in this vegan eggplant recipe to draw out excess moisture. Scoring the flesh allows moisture to release as the eggplants roast.
- Use the stuffing from this vegetarian stuffed eggplant in other vegetables! It’s just as delicious in zucchini, tomatoes, or mushrooms.
Nutrition
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