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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- 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.
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