Vegan Stuffed Eggplant

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!

Print Pin

Course: Main Dishes

Cuisine: Mediterranean

Keyword: vegan stuffed eggplant

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 216kcal

Author: Louisa

Equipment

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