Vegan Stuffed Eggplant
Amelia whipped up this Vegan Stuffed Eggplant for us as a low calorie dinner made from veggies we had in the fridge. We wanted to drop a few pounds so she’s been making us some delicious low calorie meals made mostly of fresh veggies, and this is one of my favorites!
Carving out the eggplant is the hardest part of this easy meal. I used a curved grapefruit knife to remove the flesh and that seemed to work well. Then I sliced it up to go with the other veggies that Amelia had prepared.
If you want to lose weight, this is a great recipe. It’s filling with all the fibrous veggies, but very low calorie. In fact, it only has about 140 calories so you can even serve this as a side dish with a Portobello Mushroom Steak. It would also be a really good lunch on a low-cal day or served with a delicious baked or boiled potato.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
| Servings | Prep Time |
| 2 servings | 15 minutes |
| Cook Time |
| 40 minutes |
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| | This Vegan Stuffed Eggplant is quick, easy and delicious. It's also very low calorie and a great way to use up your extra fresh veggies.
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- 1 medium eggplant
- 1/4 cup vegetable broth
- 1/2 cup red bell pepper chopped
- 1 cup zucchini chopped
- 1/2 cup red onion chopped
- 1/2 cup mushrooms cleaned and sliced
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp salt optional
- 1/8 tsp black pepper or to taste
- 1/4 cup red wine
- Preheat oven to 400 degrees.
- Cut eggplant in half lengthwise. Scoop out the flesh leaving about 1/4 inch shell. A curved grapefruit knife works well for this. Chop the scooped eggplant and set aside. Place the shells in a baking dish.
- Heat the veggie broth over medium heat in a deep skillet. Add the onion, red pepper, mushrooms and garlic, cook until soft, about 10 minutes.
- Stir in the seasonings and the chopped eggplant and cook for another minute.
- Stir in the red wine and continue to cook until all the veggies are tender, approximately 3-5 minutes.
- Pour the veggie mixture into the eggplant shells. Bake for 20-30 minutes or until shells are tender.
- Server as a main dish or side dish. Sprinkle with nutritional yeast if desired.
Serving size is half of the eggplant stuffed with half of the stir fried veggies.
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