Vegan Mediterranean Stuffed Eggplant

Experience the vibrant flavors of the Mediterranean with this Vegan Mediterranean Stuffed Eggplant recipe—a hearty, plant-based dish that’s as nutritious as it is delicious. Tender roasted eggplant shells are generously filled with a flavorful mixture of quinoa, sautéed vegetables, tangy kalamata olives, juicy cherry tomatoes, and fragrant herbs like oregano and parsley. A hint of lemon juice adds zesty brightness, while a dash of cumin delivers a warm, earthy undertone. Perfect for a wholesome dinner or an impressive centerpiece for gatherings, this recipe is a satisfying way to enjoy Mediterranean-inspired cuisine. Ready in just an hour and packed with protein and fresh ingredients, these stuffed eggplants are both vegan and gluten-free, making them a crowd-pleasing option for any table. Serve them warm, garnished with fresh parsley for a beautiful finishing touch!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium, diced onion
• 1 small, diced red bell pepper
• 3 minced garlic cloves
• 1 cup, cooked quinoa
• 1 cup, halved cherry tomatoes
• 0.333 cup, pitted and chopped kalamata olives
• 0.25 cup, chopped fresh parsley
• 2 tablespoons lemon juice
• 0.5 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/2 inch thick shell. Set aside the eggplant shells and chop the removed flesh.

Step 3

Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on the prepared baking sheet. Bake for 20 minutes or until the eggplants are tender.

Step 4

While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes or until the onion is translucent.

Step 6

Add the minced garlic and chopped eggplant flesh to the skillet. Cook for another 5 minutes, stirring frequently until the eggplant is soft.

Step 7

Stir in the cooked quinoa, cherry tomatoes, kalamata olives, parsley, lemon juice, oregano, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.

Step 8

Remove the baked eggplant shells from the oven and carefully turn them over.

Step 9

Stuff each eggplant shell generously with the quinoa mixture. Return the stuffed eggplants to the oven and bake for another 15 minutes.

Step 10

Remove from the oven and let cool slightly before serving.

Step 11

Garnish with additional fresh parsley if desired and enjoy your Vegan Mediterranean Stuffed Eggplant!

Nutrition Facts

Serving size	(1675.5g)

Amount per serving	% Daily Value*
Calories	1527.4

Total Fat 77.0g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3350.5mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 40.2g	0%
Total Sugars 42.5g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 307.9mg	0%
Iron 13.3mg	0%
Potassium 3264.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 9.8%

Carbs: 46.3%