Eggplant,sundried Tomato, mushrooms and rice

Eggplant with Sundried Tomato, Mushroom, and Rice Stuffing

Prep Time15 mins

Cook Time 40 mins

Total Time 55 mins 

A delicious vegan main entree perfect for dinner or your next holiday gathering.  It is gluten and soy free.

Course: Dinner 

Cuisine: American 

Keyword: recipes for endometriosis, vegan holiday recipes, vegan main dish, vegan main entree, vegan stuffing recipe 


  • 1 large eggplant cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 cup mushrooms any variety, chopped
  • ¼ cup balsamic vinegar
  • 5 garlic cloves minced
  • ½ cup chopped sundried tomatoes
  • 2 cups cooked rice
  • Salt to taste
  • ¼ cup fresh parsley curly or flat leaf, chopped


  1. Preheat the oven to 350 F.
  2. To make the stuffing, use a spoon to scoop out the flesh of the eggplant (seeds and all) and set aside in a bowl. Don’t scoop the flesh too close to the skin. Leave about a 1/2 inch thickness from the skin so the eggplant doesn’t rip and is sturdy enough to hold all of the filling (refer to my cooking video to see what I mean).
  3. Place a pan on medium heat. Once hot, add the olive oil, the eggplant flesh, mushrooms, and garlic. Cook for about 5 – 7 minutes, or until everything has softened.
  4. Stir in the Sundried tomatoes, balsamic vinegar, and cooked rice along with a little salt and fresh parsley. Cook for another minute or two.
  5. Place the hollowed eggplant on a baking pan.
  6. Place the stuffing mixture inside each hollowed eggplant. Try to put equal amounts of stuffing in each eggplant. Cover the eggplant with foil so the stuffing doesn’t dry out.
  7. Bake for 30 – 40 minutes, or until the hollowed eggplant is fully cooked and you can easily slide a fork into it. You’re sticking your fork in the actual eggplant to see if it’s fully cooked, not the stuffing. The stuffing is already cooked.
  8. Serve.

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