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Dinner

Eggplant with Sundried Tomato and Mushroom Stuffing

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This is a delicious vegan stuffing recipe and it’s a perfect main dish, especially for the upcoming holidays!  Try this Eggplant with Sundried Tomato and Mushroom Stuffing for your next holiday dinner party.

 

 


Click “Jump To Recipe” (above ⬆️) to skip the blog post and go directly to the recipe!  You’ll miss out on helpful tips for this recipe though.


 

Eggplant with Sundried Tomato and Mushroom Stuffing cut in half on plate

 

Eggplant with Sundried Tomato and Mushroom Stuffing close up picture

 

 

This is the second recipe for my Vegan Holiday Recipe Series!  In addition to the Harissa Roasted Cauliflower Steak, you can also make this Eggplant with Sundried Tomato and Mushroom Stuffing as a main dish.  It’s hearty, full of flavor, and super easy to make!

Use the recipe video to guide you through the cooking process!

 

 

 

How To Stuff Eggplant or Any Vegetable

 

  1. Cut the vegetable in half.
  2. Cut a thin slice on the bottom of the vegetable to make it flat.  This will help keep it from rolling and moving side to side.
  3. Scoop out the flesh of the vegetable, but not all of it.  Do not scoop too close to the skin, otherwise the hollowed vegetable will be thin and not sturdy enough to hold all of the stuffing.
  4. Use the scooped out flesh in your stuffing so it doesn’t go to waste.
  5. Fill the hollowed vegetable with your stuffing
  6. Bake

 

 

Eggplant with Sundried Tomato and Mushroom Stuffing instructional photo showing how to make eggplant bottom flat
Make the bottom of the vegetable flat
Eggplant with Sundried Tomato and Mushroom Stuffing showing how to make eggplant bottom flat 2
Cut a thin slice from the bottom of the eggplant to make it flat
Eggplant with Sundried Tomato and Mushroom Stuffing instructional photo showing how to hollow eggplant 1
Scoop out the flesh of the eggplant or whichever vegetable you’re using

Eggplant with Sundried Tomato and Mushroom Stuffing instructional photo showing how to cook stuffing
Make your stuffing
Eggplant with Sundried Tomato and Mushroom Stuffing instructional photo showing stuffed eggplant
Fill the hollowed eggplant or vegetable with the stuffing
Eggplant with Sundried Tomato and Mushroom Stuffing instructional photo showing how to stuff eggplant
Bake the stuffed eggplant

 

 

How To Make This Recipe Oil Free

For this recipe, I used sundried tomatoes packed in oil because those are more flavorful to me, but you can also use plain sundried tomatoes that are vacuum sealed in a bag with no oil.

You can also use a good nonstick pan to sauté your stuffing, without the use of oil.  Make sure you use a really good nonstick pan like this one, otherwise your food will stick to the pan:

 

 

Suggested Side Dishes

A simple salad or sautéed kale

Garlic bread

I like to eat this with my Garlicky Kale Scampi (another holiday recipe I’ll be sharing soon)!

 

 

 

Health Benefits

Eggplant is known to have great amounts of fiber (which is excellent for digestion), folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

Another study found that anthocyanin phytonutrients in the skin of eggplants, called nasunin, is a potent antioxidant that zaps free radicals and protects the lipids (fats) in brain cell membranes from damage.

National Diabetes Education Program of NIH, Mayo Clinic and American Diabetes Association recommend eggplant-based diet as a choice for management of type 2 diabetes due to the  phenolic-linked antioxidant activity and α-glucosidase inhibitory potential of eggplant which could reduce hyperglycemia-induced pathogenesis.  Further research is being conducted.

 

 

 


Other Recipes You Might Like

 

    Harissa Roasted Cauliflower Steak on a plate with Pinterest text     
         
   Roasted Potato Salad with Chipotle Cream      

 

 


 

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Eggplant with Sundried Tomato and Mushroom Stuffing

 

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Eggplant with Sundried Tomato and Mushroom Stuffing pinterest pin

 

 


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Eggplant with Sundried Tomato and Mushroom Stuffing

Eggplant with Sundried Tomato, Mushroom, and Rice Stuffing S

A delicious vegan main entree perfect for dinner or your next holiday gathering.  It is gluten and soy free.

Print
Course Dinner
Cuisine American
Keyword recipes for endometriosis, vegan holiday recipes, vegan main dish, vegan main entree, vegan stuffing recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Daytime Vegan

Ingredients

  • 1 large eggplant cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 cup mushrooms any variety, chopped
  • ¼ cup balsamic vinegar
  • 5 garlic cloves minced
  • ½ cup chopped sundried tomatoes
  • 2 cups cooked rice
  • Salt to taste
  • ¼ cup fresh parsley curly or flat leaf, chopped

Instructions

  1. Preheat the oven to 350 F.
  2. To make the stuffing, use a spoon to scoop out the flesh of the eggplant (seeds and all) and set aside in a bowl. Don’t scoop the flesh too close to the skin. Leave about a 1/2 inch thickness from the skin so the eggplant doesn’t rip and is sturdy enough to hold all of the filling (refer to my cooking video to see what I mean).
  3. Place a pan on medium heat. Once hot, add the olive oil, the eggplant flesh, mushrooms, and garlic. Cook for about 5 - 7 minutes, or until everything has softened.
  4. Stir in the Sundried tomatoes, balsamic vinegar, and cooked rice along with a little salt and fresh parsley. Cook for another minute or two.

  5. Place the hollowed eggplant on a baking pan.
  6. Place the stuffing mixture inside each hollowed eggplant. Try to put equal amounts of stuffing in each eggplant. Cover the eggplant with foil so the stuffing doesn’t dry out.
  7. Bake for 30 - 40 minutes, or until the hollowed eggplant is fully cooked and you can easily slide a fork into it. You’re sticking your fork in the actual eggplant to see if it’s fully cooked, not the stuffing. The stuffing is already cooked.
  8. Serve.

Recipe Video

 

PRODUCTS FOR THIS RECIPE

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Previous Post: « Harissa Roasted Cauliflower Steak
Next Post: Kale Scampi »

Reader Interactions

Comments

  1. AvatarTerri says

    October 24, 2018 at 5:01 pm

    This looks like a delicious recipe. I wish the rest of my family like eggplant. I would definitely make this.

    Reply
    • Daytime VeganDaytime Vegan says

      October 24, 2018 at 5:26 pm

      Thank you! You could use a different vegetable!

      Reply
  2. AvatarMelissa says

    October 24, 2018 at 6:51 pm

    That sounds great. I have never had it before, but after reading this I have become curious. I will definitely give it a try … Thank you for sharing this delicious recipe.

    Reply
    • Daytime VeganDaytime Vegan says

      October 24, 2018 at 6:56 pm

      My pleasure!

      Reply
  3. AvatarRikki Ridgeway says

    October 24, 2018 at 9:08 pm

    I, personally, am not a fan of eggplant. But i have several family members that I’m going to share this with, who I think would love this recipe! Thanks for sharing.

    Reply
    • Daytime VeganDaytime Vegan says

      October 24, 2018 at 10:18 pm

      Thanks for sharing it!!

      Reply
  4. AvatarKam Balitaan says

    October 25, 2018 at 1:29 am

    This looks so good! I’m gonna share this with my mom and ask her to make this recipe. Hihihi

    Reply
    • Daytime VeganDaytime Vegan says

      October 25, 2018 at 6:13 am

      lol! I hope you both like it!

      Reply
  5. AvatarCarrie Lewis says

    October 25, 2018 at 1:54 am

    What a great tasting recipe! The flavor combinations you have here are a delight to the palate! And healthy too. I gave it a five star. I hope others try it too!

    Reply
    • Daytime VeganDaytime Vegan says

      October 25, 2018 at 6:13 am

      Thank you!!

      Reply
  6. Avatarshiftworkingmum says

    October 25, 2018 at 12:33 pm

    Very healthy recipe. Your photos look so appetising and professional

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 1:21 am

      Thank you very much!

      Reply
  7. AvatarBrittany Vantrease says

    October 25, 2018 at 3:19 pm

    yum, yum, yummy, yum, yum! This looks delicious!

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 1:21 am

      lol, thanks!

      Reply
  8. AvatarTessaG says

    October 25, 2018 at 4:06 pm

    OMGosh this looks amazing! We’re vegetarian, so I’ll be putting this one on the list for next week’s meals – looks really warming for the fall!

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 1:20 am

      Thanks so much!! This is a perfect fall meal!

      Reply
  9. Avatarlexi says

    October 25, 2018 at 4:15 pm

    ive been looking for different ways to incorporate eggplant into my dishes! thank you for sharing this recipe it looks delicious i will be trying this out tonight!

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 1:20 am

      Thank you and I hope you like it!

      Reply
  10. AvatarDominique Brooks says

    October 26, 2018 at 7:24 am

    That looks delicious! I am trying to move our family towards a more whole food diet and this looks like something that we can try. Thanks!

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 3:51 pm

      I think they’ll love this recipe!

      Reply
  11. AvatarElisabeth says

    October 26, 2018 at 8:15 am

    This recipe sounds really great and your photos are amazing. I honestly can’t wait to try cooking it! Thanks for the idea! 🙂

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 3:50 pm

      Thank you so much! Enjoy!

      Reply
  12. AvatarLadonna Batiste says

    October 26, 2018 at 6:29 pm

    This dish looks so yummy. I would love to try and make your recipe. It looks easy enough that even I should be able to make it. lol.

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 8:20 pm

      Thank you. Yes, it’s a simple recipe. I think you can do it!

      Reply
  13. AvatarHannah Marie says

    October 26, 2018 at 7:27 pm

    How beautiful this dish is! Love that it’s healthy and looks so appetizing. I can’t wait to make some.

    Reply
    • Daytime VeganDaytime Vegan says

      October 26, 2018 at 8:20 pm

      Thank you so much! I hope you enjoy it!

      Reply
  14. AvatarAll blogroll says

    October 30, 2018 at 1:22 pm

    I will not hide that I love meat, but this recipe looks extremely delicious. It contains products that I love and I will certainly try it out.

    Reply
    • Daytime VeganDaytime Vegan says

      October 31, 2018 at 3:21 pm

      Thank you! I think you’ll love it!

      Reply

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Hi there!

Daytime VeganMy name is Monique and welcome to Daytime Vegan! I am a chef & health mentor. I create delicious global inspired vegan recipes to encourage you to eat more plant-based foods, even if you’re not 100% vegan!

I started this lifestyle in order to heal my disease, Endometriosis, and my Ovarian Cysts.
Adding more whole plant foods to my diet, & decreasing the amount of meat & processed foods I consume, was the best decision I could have made for my health. Daytime Vegan focuses on nutrition, not calories. Consuming mostly Whole Plant Foods on a daily basis is key to good health.

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