Holiday Vegan Stuffed Eggplant
Recipe - ShopRite of Brodheadsville
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
- 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.
- Prepare bulgur as label directs; remove from heat.
- 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.
- 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
Eggplant Italian, 1 pound
$2.49/lb$2.49/lb
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
Badia Kosher Salt, 8 oz
$3.49$0.44/oz
Emerald Kettle Glazed Walnuts, 5.5 oz
$5.29$0.96/oz
Bowl & Basket Pine Nuts, 6 oz
$9.99$1.67/oz
Bob's Red Mill Red Bulgur, 24 oz
$4.49$0.19/oz
Butternut Squash, 1 ct, 3 pound
$3.87 avg/ea$1.29/lb
Gardein Plant-Based Ground Be'f, 13.7 oz
$5.99$0.44/oz
McCormick Gourmet Organic Ground Coriander, 1.25 oz
$5.99$4.79/oz
Italian Parsley, 1 bunch, 1 each
$1.49
Product match not available
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
- 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.
- Prepare bulgur as label directs; remove from heat.
- 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.
- 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.