Veggie-Stuffed Eggplant

Veggie-Stuffed Eggplant
  • Estimated Time 51 Minutes

Ingredients

  • Eggplant
    Eggplant
  • Tomato
    Tomato
  • Bell Pepper
    Bell Pepper
  • Onion
    Onion
  • Garlic
    Garlic
  • Black Pepper
    Black Pepper
  • zucchini
    zucchini
  • Salt
    Salt
  • Parsley
    Parsley

Directions

Many people do not eat eggplants unless baked with marinara and Parmesan cheese without ever discovering the vegetable's other delicious uses. Besides its versatility, eggplant is a great option for those watching their cholesterol levels as it has chloronic acid, which has been found to lower the levels of low-density lipids (LDL). A delicious vegetable mixture used to stuff the eggplant brings an abundance of dietary fiber and important nutrients, like vitamins A and C, potassium, copper, and manganese. Such a delicious combination in this vegan stuffed eggplant recipe is guaranteed to leave everyone's cravings fully satisfied.

  1. Preheat the oven to 350°F (175°C). Cut the eggplant in half lengthwise. Gently cut out the meat, leaving about a quarter inch thick shell. Cube the meat. (5 minutes)
  2. In a pot, saute the onions on medium heat until translucent. Add the garlic and cook for about a minute. (6 minutes)
  3. Add the eggplant meat, bell peppers, tomatoes, and zucchini cubes as well as the spices. Give it a stir and cook until the mixture thickens and vegetables are soften. (10 minutes)
  4. Place the eggplant shells in an oven-proof baking dish. Fill them with the veggie mixture. Bake for 25-30 minutes. (30 minutes)
  5. Take out of the oven and aside for a few minutes. Garnish with parsley and enjoy!