There is no missing the meat with this very healthy and satisfying vegetarian main dish. You want to start with firm, oval shaped eggplants with smooth shiny skin, then fill them with a deliciously seasoned vegetable mixture. This version does not contain any breadcrumbs, making it gluten free. Assembled in your Doveware Casserole dish, it can go straight from the oven to your dinner table in style.
2-3 medium sized eggplants
2 tbsp olive oil
1 tbsp butter or vegan butter substitute
1 small sweet onion, sliced
1 large bell pepper, sliced into thin strips
2 cloves garlic, minced
1 ½ tsp cumin
1 tsp red pepper flakes
2 medium tomatoes, seeded, diced and drained
4 oz mushrooms, sliced
1 cup chickpeas, rinsed and drained
¼ cup vermouth or white wine
Salt and pepper to taste
Cut each eggplant in half lengthwise and with a spoon scoop out the centers, leaving at least ½ inch around the skin so the eggplant keeps its shape. Chop the eggplant pulp into a large dice and set aside.
Heat the olive oil and butter in a large sauté pan over medium heat and sauté the onions and bell pepper strips just until crisp tender. Add the garlic, cumin and red pepper flakes and continue to cook just until fragrant. Gently stir in the diced eggplant, tomatoes, mushrooms, chickpeas and vermouth and cook for an additional 5 minutes. Season with salt and pepper.
Preheat oven to 375° F. Place the eggplant shells in the Doveware casserole dish and fill each with a generous amount of the vegetable mixture. Drizzle lightly with olive oil and bake for 30 minutes or until heated through and eggplant is tender. Serve hot or at room temperature. If desired, drizzle the top of each with plain yogurt mixed with a pinch of cumin and fresh lemon juice. Garnish with finely chopped fresh mint, parsley or cilantro.
Over To You
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