Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

Eggplant with Sundried Tomato and Mushroom Stuffing

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

 

 

 

 

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      

 

 


 

JOIN OVER 20,000 DAYTIME VEGAN TRIBE MEMBERS ON INSTAGRAM!

Also stay in touch by joining me on PinterestYoutube, and Facebook


 

NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS.  THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”        

– PLANTPURE NATION 

 

 

Eggplant with Sundried Tomato and Mushroom Stuffing

 

Save the recipe on Pinterest to Make Later!

 

Eggplant with Sundried Tomato and Mushroom Stuffing pinterest pin

 

 


Don’t Know Where To Start On Your Healthy Journey?  Download My Free Meal Plan & Healthy Eating Guide!

 

Daytime Vegan Free Meal Plan and Guide

 

 

 

5 from 6 votes
Eggplant with Sundried Tomato and Mushroom Stuffing
Eggplant with Sundried Tomato, Mushroom, and Rice Stuffing S
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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

Course: Dinner
Cuisine: American
Keyword: recipes for endometriosis, vegan holiday recipes, vegan main dish, vegan main entree, vegan stuffing recipe
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 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

(Disable adblock to view products)

 

         
         
         

 

 



28 thoughts on “Eggplant with Sundried Tomato and Mushroom Stuffing”

Leave a Reply

Your email address will not be published. Required fields are marked *