Baked Stuffed Baby Eggplant
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree
Cuisine: Vegan
Ingredients
- 6 baby eggplant
- 1 can Aduki beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 Tbs. dill
- ? t. dried thyme
- 1 cup broccoli, small florets
- 1 cup cauliflower, small florets
- 4 white mushrooms, chopped
- 1 portobello mushroom, chopped
- Olive oil
- 3 Tb. tamari
- 1 t. salt
- 1 cup cherry tomatoes , halved
- 2 Tbs. balsamic vinegar
- 2 Tbs. chopped parsley
- ? cup walnuts, chopped
Instructions
- Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
- Meanwhile, saut? onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
- Add Aduki beans, cherry tomatoes and mushrooms.
- Hollow out eggplants, cut into pieces and add to vegetable mixture.
- Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
- Add parsley and walnuts and season to taste.
- Fill eggplants with vegetable mixture.
- Bake at 375 for 20 minutes.
- Serve over Saffron Quinoa or Rice Pilaf.
Step-By-Step Photo Instructions
Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool. Meanwhile, saut? onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
Add Aduki beans, cherry tomatoes and mushrooms.
Hollow out eggplants, cut into pieces and add to vegetable mixture.
Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes. Add parsley and walnuts and season to taste.
Fill? eggplants with vegetable mixture. Bake at 375 for 20 minutes. Serve over Saffron Quinoa or Rice Pilaf.
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