This easy vegan dish is a complete meal in itself.
INGREDIENTS | SERVES 2
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