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.
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
- Preheat the oven to 350 F.
- 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).
- 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.
- Stir in the Sundried tomatoes, balsamic vinegar, and cooked rice along with a little salt and fresh parsley. Cook for another minute or two.
- Place the hollowed eggplant on a baking pan.
- 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.
- 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.