Vegan Stuffed Eggplant

Eggplant is a much under-appreciated fruit (yes, botanically a fruit) that is so versatile in the vegan kitchen. This stuffed eggplant recipe is a hearty vegan dinner dish featuring rice and sun dried tomatoes that can be from oven to table in 30 minutes.
Eggplant is a much under-appreciated fruit (yes, botanically a fruit) that is so versatile in the vegan kitchen. This stuffed eggplant recipe is a hearty vegan dinner dish featuring rice and sun dried tomatoes that can be from oven to table in 30 minutes.

Vegan Stuffed Eggplant

Serves 2 to 4

Ingredients:

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• 4 medium eggplants

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• Salt and freshly ground black pepper

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• 2 tablespoons olive oil

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• 1 small onion, finely chopped

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• 2 cloves garlic, finely chopped

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• 1/2 pound vegan ground meat alternative

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• 1/4 cup fresh basil, finely chopped

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• 1 cup cooked brown rice

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• 1 (8.5-oz). package Bella Sun Luci Sun Dried Tomatoes, julienne cut, drained

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• 1 (8.5-oz) package Bella Sun Luci Sun Dried Tomato Pesto

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• 1/4 cup finely chopped fresh parsley

Directions:

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1. Preheat oven to 350 degrees F. and spray a baking dish with cooking spray.

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2. Cut eggplant in half lengthwise and scrape out the pulp. Salt and pepper the inside of the eggplant cases.

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3. Heat oil in a large skillet over medium heat. Add onion, garlic, vegan meat alternative, and eggplant. Cook, stirring often, until ingredients are lightly browned. Season with salt and pepper.

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4. Remove skillet from heat and stir in basil, rice, sun dried tomatoes, and pesto.

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5. Arrange eggplant cases cut-side up in prepared baking dish. Spoon in eggplant mixture.

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6. Bake for 25 minutes or until heated through. Sprinkle with parsley and serve immediately.

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