Vegan Greek Stuffed Eggplant

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Details

Prep Time

15 min

Cook Time

15 min

Serves

Hi there!

Today I present to you another great vegan dish – Greek Stuffed Eggplant.

I hope you’ll like this recipe and try it out with your family and friends!

Preparation

Step 1

Turn the oven on at 400 F.

Step 2

Cut the eggplant in half on the long side and scoop the meat out by leaving half an inch wall.

Step 3

Brush the inside wall and bed with olive oil, salt and pepper.

Step 4

Bake the eggplant for 6 minutes and then broil for 6 minutes, so the top is nice and golden.

Step 5

While this is in the oven, let’s chop onion and put in frying pan with sunflower oil.

Step 6

Wipe the mushrooms with a damp cloth and chop.

Step 7

Add to the onion in the pan and let them fry.

Step 8

Add 3-4 chopped garlic cloves and the meat from the eggplant, which we scooped out earlier, with 1.5 cup of water. Let it all cook until it’s nice and soft.

Step 9

Add the tomatoes and let it all cook until the juice evaporates almost down to nothing.

Step 10

Add the oregano, kalamata olives and beans.

Step 11

Peel the potatoes, cut them in big ½ inch thick slices and we will use them to lay the eggplant on top. Toss them in 1 tbsp olive oil, salt and pepper.

Step 12

Take the eggplant out and place the potatoes in the same pan and bake on 400 F for 15 minutes.

Step 13

Crumble feta cheese on the bottom of the eggplant and then add the tomato mixture.

Step 14

Place the eggplant on top of the potatoes and let it cook for 20 minutes.

Step 15

Take it out of the oven and add the shredded cheese. Let it cook until the cheese bubbles and turns golden dark.

Serve

Serve it with fresh salad and a glass of crispy white wine.

Hi there!

Today I present to you another great vegan dish – Greek Stuffed Eggplant.

I hope you’ll like this recipe and try it out with your family and friends!

Ingredients

Two (2) eggplants

Six (6) cloves garlic

One (1) large onion

Three (3) tbsp olive oil

Five (5) tbsp sunflower oil

One (1) box chopped tomatoes POMI

Three (3) large potatoes

One half (½) cup sliced kalamata olives

Six (6) oz vegan feta cheese*

Four (4) slices vegan cheddar cheese, grated*

One and a half (1.5) cup chopped button mushrooms

One half (1/2) cup garbanzo (chick pea) beans or white cannellini beans

Fresh or dried organic oregano

Parsley

** Cheese:

You can use a non-vegan option if you’d like, for a vegetarian version of this dish.

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