Vegan Stuffed  Eggplants


10 minutes


1 hour

These Vegan Stuffed Eggplants are a hearty and delicious dish that can be enjoyed on its own or as a side. The flavorful filling is easy to make and tastes great in these roasted eggplant halves.


– 2 medium eggplants – ¼ tsp. sea salt – 1 tbsp. olive oil – 1 large bell pepper (8 oz.) – 1 large tomato (8 oz.) – ¼ cup cilantro – ½ tsp. sea salt – ¼ tsp. pepper – 1 ½ cup crumbled bread – 2 garlic cloves, minced – ½ cup vegan cheese

Step 1

Cut the eggplants in half and place them on a baking tray. Drizzle them with olive oil and season with salt. Bake at 400°F for about 30 minutes.

Step 2

While the eggplants are baking, prepare the filling. In a food processor, blend the bell peppers, tomatoes, and cilantro until they look very finely chopped.

Step 3

Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat.

Step 4

Remove the crusts from the bread and crumble the bread right into the skillet.

Step 5

Add the garlic and vegan cheese, and season everything with salt and pepper. Stir well.

Step 6

Remove the eggplants from the oven, and with the help of a fork, move the insides to the sides (they should look like boats).

Step 7

Divide the bread filling into equal parts and stuff the eggplants.

Step 8

Bake for an additional 20 minutes. Garnish with freshly chopped cilantro or parsley. Serve.


Wavy Line

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