Gluten-Free Stuffed Eggplant
Updated: May 8, 2018
For anyone who likes the appeal of one-pot wonders, this stuffed eggplant recipe comes pretty close! With the exception of cooking the filling and prepping the eggplant for stuffing, you can sauté, fill and go; knowing that in 30 minutes, a delicious meal will await you! This is a great entrée for a busy mom, nanny or a husband looking to woo his wife for the night. You’ll get extra points for adding easy sides such as steamed broccoli or a side salad and being creative with your fixings by using ingredients that your family/ significant other enjoys.
Prep Time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
1 Eggplant – halved and scooped out, about halfway deep
1 medium Sweet onion, diced
1 Zucchini, diced
2 Garlic cloves, minced
¼ Bell pepper, minced
1 ½ cup Tomato sauce, homemade
1 tsp Onion powder
1 tsp Complete seasoning
1 tsp Parsley, minced
Salt and black pepper to taste
Rinse and wipe eggplant before slicing in halves (lengthwise). Rub halved eggplant, in and out with olive oil and place on a baking sheet or in a baking pan. Prep all vegetables and place aside.
Scoop out about 2” out of the eggplant. Chop and place aside. Place enough olive oil to cover the bottom of a nonstick frying pan on medium heat. After 3 – 5 minutes, add garlic and bell peppers and let cook for 3 minutes. Add all other vegetables (including chopped eggplant) and parsley, let sauté for 12 minutes, stirring occasionally. Add seasonings to taste. Place tomato sauce at the bottom of the baking pan, and insert filling mixture evenly into each halved eggplant. Place eggplant on top of sauce, cover and let bake for 25 minutes at 200°C (392° F), adjust to a lower temperature if needed. Remove from oven and let cool before serving.
Use homemade breadcrumbs for added crunch
Serve with asparagus or a medley of carrots , broccoli and green beans
Top with mozzarella (for final 7 minutes) or parmesan cheese (once fully baked)
Add veggie meat and/or tofu for a more ample filling
Can top with tofu cream sauce or tomato sauce(found here)
Thank you to@bamsibahamas whose eggplant and bell pepper were center stage in this dish!