Easy Vegetarian Stuffed Eggplant Recipes

March 27, 2023 Post a Comment

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Description

Eggplants are one of the most versatile vegetables out there. They are delicious when grilled, roasted, sautéed or fried. But have you ever tried stuffing them? Stuffed eggplants make for an impressive and healthy meal, and the best part is that they are easy to make. In this article, we'll share some of our favorite easy vegetarian stuffed eggplant recipes.

Prep Time

Preparation time for these recipes varies between 20 to 30 minutes. It may take longer if you're not comfortable with handling eggplants.

Cook Time

Cooking time for eggplants is around 30 to 40 minutes. However, it depends on the size of the eggplant and the recipe you're following.

Ingredients

The ingredients used for the stuffed eggplant recipes are pretty basic and easily available. Here's a list of some of the essential ingredients:

2 medium-sized eggplants
1 cup cooked quinoa
1 cup cooked lentils
1 cup cooked brown rice
1 cup chopped mushrooms
1/2 cup chopped onions
2 cloves garlic, minced
1/2 cup chopped tomatoes
1/2 cup crumbled feta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1 tbsp olive oil
Salt and pepper to taste

Equipment

You don't need any special equipment to make these recipes. Here's what you'll need:

A baking dish
A knife
A spoon
A frying pan

Method

Recipe 1: Quinoa and Lentil Stuffed Eggplant

Preheat the oven to 375°F.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh attached to the skin.
Chop the eggplant flesh and set aside.
In a frying pan, heat the olive oil and sauté the onions and garlic until translucent.
Add the chopped eggplant flesh, mushrooms, and tomatoes, and cook for 5-7 minutes until the vegetables are soft.
Add the cooked quinoa and lentils to the pan, and mix well.
Season with salt and pepper to taste.
Spoon the mixture into the eggplant halves and place them in a baking dish.
Top with crumbled feta cheese and bake for 30-40 minutes until the eggplants are tender and the cheese is melted and golden brown.
Garnish with chopped fresh parsley, and serve hot.

Recipe 2: Brown Rice and Mushroom Stuffed Eggplant

Preheat the oven to 375°F.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh attached to the skin.
Chop the eggplant flesh and set aside.
In a frying pan, heat the olive oil and sauté the onions and garlic until translucent.
Add the chopped eggplant flesh and mushrooms, and cook for 5-7 minutes until the vegetables are soft.
Add the cooked brown rice to the pan, and mix well.
Season with salt and pepper to taste.
Spoon the mixture into the eggplant halves and place them in a baking dish.
Top with grated parmesan cheese and bake for 30-40 minutes until the eggplants are tender and the cheese is melted and golden brown.
Garnish with chopped fresh basil and mint, and serve hot.

Notes

You can always swap out ingredients in these recipes to suit your taste. For example, you can use other grains like bulgur, couscous, or barley instead of quinoa or brown rice. You can also add other vegetables like bell peppers, zucchini, or carrots.

Nutrition Info

The exact nutritional information for these recipes will depend on the ingredients you use, but generally, stuffed eggplants are a low-calorie, high-fiber, and protein-rich meal.

Recipes FAQ

Can I make these recipes ahead of time?

Yes, you can prepare the stuffed eggplants a few hours ahead of time and refrigerate them until you're ready to bake them.

Can I freeze the stuffed eggplants?

Yes, you can freeze the stuffed eggplants before baking them. Wrap them in plastic wrap or foil and freeze for up to 3 months.

How can I make these recipes vegan?

You can easily make these recipes vegan by omitting the cheese or using vegan cheese alternatives.

Recipe Tips

- Make sure to choose eggplants that are firm and shiny. Soft or wrinkled eggplants are not fresh. - Use a sharp knife to cut the eggplants in half, as they can be tough to cut through. - Don't discard the eggplant flesh that you scoop out. You can use it in other recipes like eggplant dip or spread. - You can also add some chopped nuts like almonds or walnuts to the stuffing mixture for added crunch.