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!
6 cloves garlic
1 large onion
3 tbsp olive oil
5 tbsp sunflower oil
1 box chopped tomatoes POMI
3 large potatoes
½ cup sliced kalamata olives
6oz vegan feta cheese*
4 slices vegan cheddar cheese, grated*
1.5 cup chopped button mushrooms
1/2 cup garbanzo (chick pea) beans or white cannellini beans
Fresh or dried organic oregano
*You can use a non-vegan option if you’d like, for a vegetarian version of this dish.
Turn the oven on at 400 F.
Cut the eggplant in half on the long side and scoop the meat out by leaving half an inch wall.
Brush the inside wall and bed with olive oil, salt and pepper.
Bake the eggplant for 6 minutes and then broil for 6 minutes, so the top is nice and golden.
While this is in the oven, let’s chop onion and put in frying pan with sunflower oil.
Wipe the mushrooms with a damp cloth and chop.
Add to the onion in the pan and let them fry.
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.
Next step is to add the tomatoes and let it all cook until the juice evaporates almost down to nothing.
Add the oregano, kalamata olives and beans.
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.
Take the eggplant out and place the potatoes in the same pan and bake on 400 F for 15 minutes.
Crumble feta cheese on the bottom of the eggplant and then add the tomato mixture.
Place the eggplant on top of the potatoes and let it cook for 20 minutes.
Take it out of the oven and add the shredded cheese. Let it cook until the cheese bubbles and turns golden dark.
Serve it with fresh salad and a glass of crispy white wine.