Vegan Stuffed Eggplant
Ingredients
For the Pesto
-
½
cup
sundried tomatoes
-
3-4
cloves
garlic
-
½
teaspoon
fresh black pepper
-
1
cup
fresh basil
-
½
cup
vegan parmesan cheese
For the Stuffed Eggplant
-
2
medium-sized
eggplants
-
1
cup
cooked barley
-
1
cup
cooked black lentils
-
2
tablespoons
Califia Farms Plant Butter
-
1
large
yellow onion, finely chopped
-
4
cloves
garlic, pressed
-
½
cup
artichokes
-
¼
cup
capers
-
1
teaspoon
vegetable stock paste
-
2
leaves
bay leaves
-
½
teaspoon
black pepper
-
2
tablespoons
sundried tomato pesto
-
juice of
half a lemon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Half the eggplants and place them cut side down on the parchment paper, piercing holes with a fork. Cook for around 30 minutes.
- While the eggplants cook, prepare the lentils and barley according to package instructions, then strain and set aside.
- In a medium pot, melt the plant butter on medium-low heat for 30 seconds, then add the chopped onion and cook for about 5 minutes.
- Add the pressed garlic and cook for another 3 minutes, then mix in the artichokes, capers, vegetable stock paste, bay leaves, black pepper, sundried tomatoes, and lemon juice. Cook for 5 minutes.
- Stir in the cooked lentils and barley, then simmer on low heat for 10 minutes.
- Remove the eggplants from the oven, flip them skin-side down, and lightly score the flesh. Remove a bit of the center if needed.
- Mix the eggplant insides into the legume mixture, then stuff the eggplants with the filling.
- Bake the stuffed eggplants for another 10 minutes until golden.
- Serve with a fresh salad and garlic bread.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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