Stuffed Eggplant

This easy vegan dish is a complete meal in itself.


1 1-pound eggplant

½ teaspoon olive oil

2 tablespoons minced red onion

1 clove garlic, minced

⅓ cup cooked rice

1 tablespoon fresh parsley

¼ cup corn kernels

¼ cup diced crimini mushrooms

15 ounces canned diced tomatoes with onions and garlic

  • Preheat oven to 375°F. Slice the eggplant in 2 equal halves, lengthwise. Use an ice cream scoop to take out the seeds. Place on a baking sheet, skin-side down. Bake for 8 minutes. Allow to cool slightly.

  • Heat the oil in a small skillet. Sauté the onions and garlic until softened.

  • In a medium bowl, stir the onions, garlic, rice, parsley, corn, and mushrooms. Divide evenly among the wells in the eggplant.

  • Pour the tomatoes onto the bottom of an oval 4- or 6-quart slow cooker. Place the eggplant halves side by side. Cook on low for 3 hours.

  • Remove the eggplants and plate. Drizzle with tomato sauce.

PER SERVING Calories: 190 | Fat: 3.5g | Sodium: 1,040mg | Carbohydrates: 41g | Fiber: 10g | Protein: 8g

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