Stuffed eggplants are absolutely delicious and are usually made with either meat or cheese, so here’s a vegan recipe for you to enjoy – and it’s just as tasty as its vegetarian counterpart!
Great for a meal when you’re having guests over to dinner because it can all be prepared in advance and then just popped into the oven about 40 minutes before you want to serve.
I like to serve this with roast potatoes or easy roasted potatoes with onions and some vegetables or green leaves, all topped with vegan gravy. Yummm.
You know how traditional people think of a roast meal . . . they have their meat and roast potatoes and vegetables and gravy. Well, the stuffed eggplant goes perfectly for that kind of a meal.
So when I want to make a vegan roast dinner, one of the options for the main dish will always be this vegan stuffed eggplant recipe.
In fact this is what we had for Christmas this year; for starters we had onion soup followed by vegan stuffed eggplant, roast potatoes, sprouts, carrots and vegan gravy.
How to Make Stuffed Eggplant – 100% Vegan
As is the case with all cooking, there’s loads of different ways to make this dish, once you’ve got the hang of it. And you’ll find that each time you make it you’ll vary it a little bit and make it in different ways.
Here I’m going to show you how I made it this time – feel free to vary the method and ingredients to suit you.
First of all I cut the eggplants in half lengthwise. Test to see which way the aubergines ‘sits’ naturally and then turn it onto its other side and cut it through so that the halves sit flat.
Slice the flesh into diamonds, without cutting through to the skin, and then scoop the flesh out into a bowl and sprinkle with salt.
Take the eggplant skins, sprinkle with salt and then brush with olive oil and place into the pre-heated oven at 190ºc.
I put them in face up and turned them to face down after about 7-10 minutes. Keep an eye on them and remove when cooked. You want them to be soft through and fully cooked without getting burnt.
For the Stuffing
Finely chop an onion and 2 large cloves garlic. Fry the garlic in a little olive oil for a few minutes and then add the onion.
When the onion’s translucent, add some finely chopped red pepper (not essential) followed by some chopped mushrooms. I also added some fresh parsley and basil. You can use whatever ingredients you have to hand. Finely chopped carrots, peppers, courgette, etc.
While the onion mixture’s frying, rinse the salted eggplant flesh and pat dry. Then add to the pan with the onion and cook on a medium heat.
It takes a while for the aubergine to cook through, so have some patience or do something else while you’re waiting!
When the eggplant’s cooked through and the mixture’s beginning to lose its shape and turn more into a mixture, it’s time to add half a tin of chopped tomatoes, or a couple of fresh tomatoes if you prefer.
Stir and taste to check the flavour. I added 1 tablespoon of nutritional yeast at this point.
Fill the aubergine shells with the stuffing.
Finally add a generous layer of quinoa on top of each eggplant half. To read about how to pre cook the quinoa using a rice cooker, click here.
You can pre-prepare this the day before, so it’s actually quite an easy dish to serve up when you’re expecting guests.
Delicious and tasty! Just be sure you don’t under-cook this, or even under-salt it, as those two things are crucial. The eggplant should be crunchy, the quinoa super crunchy.
When the eggplant is cooked for longer it loses its eggplant-flavour and takes on a delicious flavour from the recipe. If it tastes like an eggplant, maybe you haven’t cooked it quite long enough!
Serves 6 people
Handy & delicious vegan recipe for dinner parties.
45 minPrep Time
45 minCook Time
1 hr, 30 Total Time
- 1/2 aubergine per person
- 1 extra aubergine for flesh
- 1 onion
- 2 cloves garlic
- 1 small red pepper
- 3-4 mushrooms
- 2 tablespoons of nutritional yeast
- fresh herbs of choice - e.g. parsley & basil
- salt & pepper
- olive oil
- Scoop out the flesh of the eggplant and place the flesh into a bowl, sprinkled with salt.
- Brush the aubergine shells with olive oil and sprinkle with a little salt.
- Place in a pre-hated oven of 190ºc and cook until golden, turning half way through. About 20 minutes
- Gently fry the finely chopped garlic for a few moments before adding the finely chopped onion and chopped parsley.
- Fry until translucent and then add the other vegetables of choice. I used red pepper and mushrooms this time.
- After a few minutes, add the rinsed eggplant flesh and stir. Leave to cook on a medium heat. Have patience, it takes time!
- Add half a tin of chopped tomatoes or 2-3 fresh tomatoes.
- Cook until the vegetables become more of a non-defined mixture. Taste to check the seasoning and flavour.
- Sir in 2 tablespoons of nutritional yeast.
- Fill the eggplant shells with the mix.
- Place a generous layer of cooked red quinoa over the top of each eggplant half.
- Place in the oven at 190ºc for about 40-45 minutes.
Two things to watch out for - check the seasoning and be sure to cook it for long enough, until deliciously crunchy. Under cooking or under salting the eggplant can destroy the flavour of this dish.
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