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.
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
- Cut the vegetable in half.
- 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.
- 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.
- Use the scooped out flesh in your stuffing so it doesn’t go to waste.
- Fill the hollowed vegetable with your stuffing
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
I like to eat this with my Garlicky Kale Scampi (another holiday recipe I’ll be sharing soon)!
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.
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A delicious vegan main entree perfect for dinner or your next holiday gathering. It is gluten and soy free.
- 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
- Preheat the oven to 350 F.
- 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).
- 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.
Stir in the Sundried tomatoes, balsamic vinegar, and cooked rice along with a little salt and fresh parsley. Cook for another minute or two.
- Place the hollowed eggplant on a baking pan.
- 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.
- 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.
PRODUCTS FOR THIS RECIPE
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