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Stuffed Eggplant: Gluten Free + Tomato Free + Vegan

9:48 PM

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So, this weekend was a blur. They always sort of are, right? On Friday we went to dinner with friends, then on Saturday we had a baby shower and a wedding. Today we went to an awesome Fall staple–the Ohio Renaissance Festival. This crazy little event is massively entertaining and definitely a must–we saw a joust and some comedic shows, drank some hot apple cider with cinnamon and nutmeg, and enjoyed festival food. It's definitely a gathering of ridiculousness but it's absolutely entertaining. 

Sunday Snapshot: Ohio Renaissance Festival

Prep Time: 30 minutes
Cook Time: 60 minutes

Product Love:
Earth Balance Mindful Mayo, a great vegan egg-free mayo that can be used as a binding agent in place of egg
Teese Mozzarella Vegan Cheese, a soy-based yeast-free vegan cheese that's great for melting

2 large eggplants
6 tbsp mayonnaise (or 2 eggs)
1 tbsp salt
2 large garlic cloves
4 slices gluten-free bread, toasted
1/2 cup canola oil
1/4 tsp black pepper
1 tbsp rosemary
1 tsp oregano
1 cup vegetable stock
enough mozzarella cheese to cover the tops: about 1 cup shredded, 8 large slices or 16 slices of the Teese cheese we used
yields 8 pieces, serves 4 

Heat your oven to 350˚F.

1. Prep Your Eggplant Skins
Cut off the stems and bottoms of the eggplants, then cut them in half widthwise. Quarter each half by cutting them from top to bottom, making almost square pieces. Cut as much flesh out of the skin as possible, but make sure to leave the skin in tact with a tiny, 1/8 inch layer of eggplant in tact. Place these skins on a baking sheet, sprinkle with 1 tsp salt and set aside for 20 minutes.

2. Prep Your Filling
Dice eggplant flesh into 1/4 inch cubes and place in colander over a bowl. Sprinkle with 1/2 tbsp salt. Cube your bread into 1/4 inch squares and toss it in a separate bowl with 1/4 cup veggie stock. Set both aside.

3. Sauté Your Skins
Place a large sauté pan over high heat for several minutes. When it's hot, add 1/2 cup oil and heat until it's shimmering. Add your eggplant skins and sauté them, turning them every minute until they're just limp and pliable, about three minutes. Transfer them to a paper towel to drain.

4. Sauté Your Filling
Pour out half the oil from the sauté pan. Place the pan over medium-high heat. When the remaining oil is hot, squeeze as much water from your eggplant cubes as possible and drop them on the pan. Stir them and sauté until golden, about 5 minutes. Add the garlic, cook another 2 to 3 minutes and transfer to the bowl with the bread pieces.

5. Finish And Fill
Mix the rosemary and mayo with the eggplant and bread cubes. Season with the remaining 1 tsp salt and pepper. Cup one eggplant skin in your hand and fill it with about 1/3 cup stuffing, then place it in a 9x13 pan. Once they're all in, pour the remaining 3/4 cup veggie stock into the bottom. Cover the top of each with mozzarella, then sprinkle with oregano for an Italian feel.

6. Bake!
Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 15 to 20 minutes, or until the interior of the eggplant is hot.

We used veggie stock because I can't eat tomato, but you could make this more Italian by replacing the 3/4 cup of stock in your pan with pasta sauce!


See you soon,
Becky + Tanya

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