Go Back
Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant Recipe

These are nutritious and absolutely delicious. They are a bit time-consuming to make, but they freeze quite nicely.
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegetarian
Calories 593.4 kcal

Ingredients
  

  • 3 medium eggplants, sliced lengthwise
  • 3 tablespoons canola oil
  • 1 medium vidalia onion, chopped
  • 3 small garlic cloves, pressed
  • 3 small carrots, shredded
  • 3 cups brown rice, cooked
  • 1/2 cup golden raisins or 1/2 cup currants
  • 1/2 cup chopped walnuts
  • 2 tablespoons of fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions
 

  • Simmer eggplant halves face down in a little water about 10 minutes until soft.
  • Cool and scoop out pulp leaving 1/2 inch shell.
  • Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
  • Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 448gCalories: 593.4kcalCarbohydrates: 103.6gProtein: 12.6gFat: 16.8gSaturated Fat: 1.8gSodium: 226.8mgFiber: 15gSugar: 16.7g
Keyword < 60 Mins, Brown Rice, Free Of..., Healthy, Low Cholesterol, Low Protein, Rice, Vegan, Vegetable
Tried this recipe?Let us know how it was!