Holiday Vegan Stuffed EggplantHoliday Vegan Stuffed Eggplant
Holiday Vegan Stuffed Eggplant
Holiday Vegan Stuffed Eggplant
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Recipe - ShopRite of Hazlet
Holiday Vegan Stuffed Eggplant
Holiday Vegan Stuffed Eggplant
Prep Time20 Minutes
Servings6
Cook Time35 Minutes
Ingredients
3 medium Italian eggplants, halved lengthwise
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 cup walnut pieces
1/4 cup pine nuts
1 cup red bulgur
1 cup diced butternut squash
1 package (12 ounces) frozen plant-based ground, thawed
1/2 teaspoon ground coriander
1/4 cup finely chopped fresh parsley plus additional for garnish (optional)
1/4 cup pomegranate arils plus additional for garnish (optional)
Balsamic glaze or pomegranate molasses for garnish (optional)
Directions
  1. Preheat oven to 400°; adjust 2 oven racks to upper and lower positions. Line 2 rimmed baking pans with parchment paper. Brush eggplant halves with 2 tablespoons oil and sprinkle with 3/4 teaspoon salt; place, cut side down, on 1 prepared pan and roast 35 minutes or until tender, turning once. Spread walnuts and pine nuts on remaining prepared pan. During last 5 minutes of roasting, add nuts to oven; roast 5 minutes or until lightly browned and fragrant.
  2. Prepare bulgur as label directs; remove from heat.
  3. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add squash; cook and stir 6 minutes or until lightly browned. Add plant-based ground, coriander, remaining 3/4 teaspoon salt and 1/2 teaspoon pepper; cook 6 minutes or until ground is browned and squash is tender, stirring occasionally. Fold squash mixture, parsley, pomegranate arils, walnuts and pine nuts into bulgur. Makes about 4 cups bulgur mixture.
  4. With large spoon, scoop out seeds from cut sides of eggplant; discard. Stuff cut sides of eggplant with bulgur mixture; serve garnished with parsley, pomegranate arils and/or balsamic glaze, if desired. Makes 6 stuffed eggplant halves.
Nutritional Information

Approximate nutritional values per serving (1 stuffed eggplant half): 392 Calories, 27g Fat, 3g Saturated Fat, 0mg Cholesterol, 1022mg Sodium, 32g Carbohydrates, 13g Fiber, 11g Sugars, 0g Added Sugars, 12g Protein

20 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3 medium Italian eggplants, halved lengthwise
Eggplant Italian, 1 pound
Eggplant Italian, 1 pound
$2.49/lb$2.49/lb
3 tablespoons olive oil, divided
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
1 1/2 teaspoons kosher salt, divided
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$3.49$0.44/oz
1/2 cup walnut pieces
Diamond of California Chopped Walnuts, 8 oz
Diamond of California Chopped Walnuts, 8 oz
On Sale! Limit 4
$3.99 was $4.49$0.50/oz
1/4 cup pine nuts
Ava's Pine Nuts, 4 oz
Ava's Pine Nuts, 4 oz
$11.49$2.87/oz
1 cup red bulgur
Bob's Red Mill Red Bulgur, 24 oz
Bob's Red Mill Red Bulgur, 24 oz
$4.49$0.19/oz
1 cup diced butternut squash
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$4.47 avg/ea$1.49/lb
1 package (12 ounces) frozen plant-based ground, thawed
Beyond Beef Plant-Based Ground Beef, 16 oz
Beyond Beef Plant-Based Ground Beef, 16 oz
On Sale! Limit 4
$8.99 was $9.99$0.56/oz
1/2 teaspoon ground coriander
Badia Ground Coriander, 1.75 oz
Badia Ground Coriander, 1.75 oz
$2.79$1.59/oz
1/4 cup finely chopped fresh parsley plus additional for garnish (optional)
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$1.49
1/4 cup pomegranate arils plus additional for garnish (optional)
Product match not available
Balsamic glaze or pomegranate molasses for garnish (optional)
Product match not available

Nutritional Information

Approximate nutritional values per serving (1 stuffed eggplant half): 392 Calories, 27g Fat, 3g Saturated Fat, 0mg Cholesterol, 1022mg Sodium, 32g Carbohydrates, 13g Fiber, 11g Sugars, 0g Added Sugars, 12g Protein

Directions

  1. Preheat oven to 400°; adjust 2 oven racks to upper and lower positions. Line 2 rimmed baking pans with parchment paper. Brush eggplant halves with 2 tablespoons oil and sprinkle with 3/4 teaspoon salt; place, cut side down, on 1 prepared pan and roast 35 minutes or until tender, turning once. Spread walnuts and pine nuts on remaining prepared pan. During last 5 minutes of roasting, add nuts to oven; roast 5 minutes or until lightly browned and fragrant.
  2. Prepare bulgur as label directs; remove from heat.
  3. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add squash; cook and stir 6 minutes or until lightly browned. Add plant-based ground, coriander, remaining 3/4 teaspoon salt and 1/2 teaspoon pepper; cook 6 minutes or until ground is browned and squash is tender, stirring occasionally. Fold squash mixture, parsley, pomegranate arils, walnuts and pine nuts into bulgur. Makes about 4 cups bulgur mixture.
  4. With large spoon, scoop out seeds from cut sides of eggplant; discard. Stuff cut sides of eggplant with bulgur mixture; serve garnished with parsley, pomegranate arils and/or balsamic glaze, if desired. Makes 6 stuffed eggplant halves.