I've wanted to make a stuffed eggplant dish for a while now and I'm so glad I did. This recipe is super easy, delicious and filling. You can pretty much use whatever vegetables you want but I used fennel, leeks, kale and red and green peppers. The thing I love about these ingredients is that the are all extremely flavorful on their own and taste amazing when combined together.
Cook Time: 1 hour
Makes 2 Servings
1 large eggplant sliced in half
1 garlic clove minced'
1 leek cleaned and chopped
1/2 a small fennel bulb chopped
1 red small red and green pepper diced
1/2 cup of onion diced
3 cups of chopped kale
1 tsp of ground coriander
1 tbs of nutritional yeast
1/2 cup of Panko bread crumbs
4 tbs of extra virgin olive oil
2 tbs of fresh parsley chopped
salt and pepper to taste
Pre-heat oven to 350*
First slice the eggplant in half and gently scoop out a small portion of each center. Make sure to leave a 1 inch border of eggplant.
Chop and reserve the portions that you removed and use it for the filling.
Next drizzle each half with olive oil and place cut side down on a baking dish and bake for 15 minutes...while the eggplant is baking prepare the filling.
To prepare the filling place a large skillet over medium heat and add in 3 tbs of extra virgin olive oil and add in the reserved eggplant along with the onions, leeks, coriander, nutritional yeast, peppers and fennel. Cook for about 10- minutes. while stirring occasionally
Now add in the kale and parsley and cook for another 3-4 minutes or until the kale begins to wilt.
Add salt and pepper to taste.
Remove the eggplant from the oven and carefully turn them over. Now fill each eggplant with the filling mixture and sprinkle with the panko breadcrumbs. Drizzle he top with extra virgin olive oil and bake for and additional 15-20 minutes or until the tops are golden brown.