Stuffed Eggplant

Stuffed Eggplant is a delightful vegan dish that stands as a complete meal in itself. With its rich flavors and wholesome ingredients, this recipe is perfect for those seeking a hearty and satisfying plant-based meal. The tender and succulent eggplant serves as the perfect vessel for a flavorful filling, creating a harmonious blend of textures and tastes. This recipe is making it an ideal choice for a cozy dinner for two or a delightful lunch option.

SERVES 2

INGREDIENTS:

• 1 (1-pound) eggplant
• 1/2 teaspoon olive oil
• 2 tablespoons red onion, minced
• 1 clove garlic, minced
• 1/2 cup cooked rice
• 1 tablespoon fresh parsley
• 1/4 cup corn kernels
• 1/4 cup diced cremini mushrooms
• 1 (15-ounce) can diced tomatoes with onions and garlic
• Tomato sauce, to taste

INSTRUCTIONS:

1. Begin by preheating your oven to 375°F. This will ensure that your eggplant halves roast to perfection.
2. Slice the eggplant into two equal halves, lengthwise. To create space for the filling, carefully remove the seeds from the eggplant halves using an ice cream scoop. Place the hollowed eggplant halves on a baking sheet with the skin side down.
3. Bake the eggplant halves in the preheated oven for approximately 8 minutes. This brief roasting enhances the eggplant’s flavor and sets the stage for the delectable filling.
4. While the eggplant is in the oven, heat the olive oil in a small skillet. Add the minced red onion and garlic, and sauté until they become wonderfully fragrant and softened, which should take around 3 minutes.
5. In a medium-sized bowl, combine the sautéed red onion and garlic with the cooked rice, fresh parsley, corn kernels, and diced cremini mushrooms. This medley of ingredients creates a filling that’s bursting with flavor and texture.
6. Carefully divide the prepared filling mixture evenly between the two roasted eggplant halves. This step infuses the eggplant with a symphony of tastes and ensures a satisfying meal.
7. Pour the diced tomatoes with onions and garlic into the bottom of an oval 4- or 6-quart slow cooker. This rich and flavorful base will elevate the Stuffed Eggplant to new heights.
8. Gently place the stuffed eggplant halves side by side on top of the diced tomatoes in the slow cooker. Let them simmer and meld together on the low setting for approximately 3 hours. The slow cooker does the magic of infusing all the flavors together.
9. Once the Stuffed Eggplant has been slow-cooked to perfection, carefully remove the eggplant halves from the slow cooker and place them on serving plates. Drizzle with tomato sauce to your liking, adding an extra layer of flavor and visual appeal.

SERVING OPTIONS:

• Stuffed Eggplant is a versatile dish that can be enjoyed as a satisfying dinner for two or a delectable lunch option. The combination of roasted eggplant, a hearty filling, and flavorful tomato sauce makes each bite a delightful experience. The rich textures and savory flavors are sure to leave you craving more of this vegan masterpiece.

Whether you’re following a plant-based lifestyle or simply looking for a delicious and wholesome meal, Stuffed Eggplant is a recipe that delivers on both taste and nutrition. Its simplicity, coupled with the slow cooking process, allows the ingredients to meld together harmoniously, resulting in a dish that is both comforting and satisfying. Enjoy the vibrant flavors and the joy of sharing a delightful homemade meal.