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Vegan Stuffed Eggplant 

This was inspired by a vegan recipe I found posted to reddit yesterday. I normally don’t cook something so quickly after I see some inspiration but I had the eggplant so the time was NOW.


Basic eggplant preface, salt the eggplant first.

Recipe: Makes 2 servings , prep time 30 mins, cook time 30 mins

Preheat oven to 375

Ingredients

  • 1 medium or small eggplant
  • 1 small red onion
  • 1 small tomato
  • 1 cup oyster or portabella mushroom
  • 1 clove of garlic or pinch of garlic powder
  • 1 tbsp soy sauce (optional)
  • 3 tbsp olive oil

Gut the eggplant out leaving 1/2 barrier in the eggplant and keeping the scraped filling. Dice the filling into 1 inch cubes or smaller. Salt the  eggplant filling and the exposed eggplant shell interior, leave for 30 minutes then wipe or rinse clean. (Google this method of you are unfamiliar or just skip this step if you don’t care)

Add olive oil to medium frying pan.  Finely dice onion and sauté in frying pan for 5 mins  on medium heat (use your discretion, just don’t let it burn much) or until the onion is becoming clear. Dice tomato and mushroom and add to onion in frying pan, cook for 5 more mins. Add diced eggplant filling and cook until tender, up to 10 additional minutes – flavor with soy sauce at this time if desired.

Once the eggplant filling is cooked, put filling in eggplant shells with a spoon after salting the shells’ interior and rinsing the salt out.

Put the filled eggplant shells into the oven in a lightly oiled casserole dish. You can skip the oil if you want but they might stick to the dish.

Bake for 25-30 mins.

Serve and eat immediately. Top with nutritional yeast for extra flavor.

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