Vegan Rice and Tomato Stuffed Eggplant
Posted by Sonia H
Dried Oregano, Onion, Salt And Pepper, Cloves Garlic, Tomatoes, Eggplants, Olive Oil
Made From All-Natural Ingredients with No Artificial Sweeteners
Vegan Rice and Tomato Stuffed Eggplant Recipe
This Vegan Rice and Tomato Stuffed Eggplant recipe is a filling and nutritious meal that's ideal for a weeknight dinner or a special occasion. The eggplant is filled with a flavorful and satisfying mixture of rice, diced tomatoes, onion, garlic, and oregano.
Ingredients
- 1/2 cup uncooked rice
- 1 teaspoon dried oregano
- 1/2 onion, chopped
- Season with salt and pepper to taste
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 medium eggplants
- 1 tablespoon olive oil
Time Needed
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the tops of the eggplants and scoop out the flesh, leaving a 1/2-inch border around the edges.
- Set aside the chopped eggplant flesh.
- Cook the rice according to package directions in a saucepan.
- Heat the olive oil in a skillet over medium-high heat.
- Cook until the onion and garlic are soft and fragrant.
- Cook until the eggplant is tender, then add the diced tomatoes and chopped eggplant flesh to the skillet.
- Add the cooked rice, dried oregano, salt, and pepper to taste.
- Place the hollowed-out eggplants in a baking dish and fill with the rice and tomato mixture.
- Bake for 30-35 minutes, or until the eggplants are tender and golden brown on top.
Vegan Accessories
Vegan Recipes
Vegan Kidney Bean Burgers Recipe
Vegan Cream of Cauliflower with Chickpeas Recipe
Vegan Black Bean and Corn Burgers Recipe
