Stuffed Eggplants with Garlic Sauce

These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!

Aubergines…it sounds so sophisticated, doesn’t it? Any word with a French origin sounds so sumptuous. Anyway, this is not a difficult French recipe at all. It’s easy, healthy and 100% delicious!

These stuffed eggplants have a wonderful texture and the stuffing is just perfect. This stuffed eggplants recipe was initially made by my mom, and I’ve been making it ever since. She’s getting better and better at cooking vegan recipes! 🙂

The garlic sauces are great too. You can either make the vegan version or the yogurt-based one. Both of them are just as good. If you want to keep this recipe vegan, opt for the dairy-free garlic sauce.

This stuffed eggplants recipe is simple, easy and very filling. I love how all the colours and textures blend together.

Try it and let me know if you liked it as much as I did. I’m sure you will love this healthy recipe!

Eggplants fan? Check out this Romanian Eggplant Salad or Eggplant Caviar recipe! YUM!

Stuffed Eggplants with Garlic Sauce

These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!

Prep time - 15 mins Cook time - 40 mins Total time - 55 mins Recipe type - Main Serves - 5

Ingredients

• 5 small eggplants, halved

• 5 medium button mushrooms, chopped

• ⅓ cup brown rice, boiled separately

• 1 small carrot, grated

• 1 onion, diced

• some parsley and dill, chopped

• sea salt, to taste

• ⅓ tsp ground pepper

• ¼ tsp ground coriander

• 1 tbsp oil

Dairy-Free Sauce:

• 4 garlic cloves, mashed

• a pinch of sea salt

• ½ tbsp unrefined oil

• 4 tbsp water

• the inside of 3 soft tomatoes, mashed

Yogurt Sauce:

• 4 garlic cloves, mashed

• a pinch of sea salt

• 4-5 tbsps yogurt or sour cream

Instructions

1. Scoop out the inside of each halved eggplant.

2. Roughly chop up the removed flesh and place it in a bowl for later.

3. Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes.

4. Add chopped parsley and dill.

5. Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsps per halved eggplant.

6. Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminium foil. They will cook faster this way. Cook for 40 minutes.

7. Serve with garlic sauce on top!