Eggplant is one of my favourite vegetables in the world. Its versatility and flavour makes it a food blogger’s dream, and I’ve finally come up with a recipe that’s sure to become a go-to dinner for many of you.
Stuffed eggplant can be done in so many ways. Eggplant itself absorbs flavour exceptionally well, so whether you’re making it Italian, Greek or Mexican, you’re going to love how well the flavours come through.
My recipe is more Italian, since I love the combo of tomatoes and eggplant. It’s so simple to throw together and is surprisingly filling.
Since this dish is quite tomato-rich, I like to balance the flavour with plain coconut yoghurt as a topping. I tend to dollop a few heaped tablespoons on each (it never looks quite as neat as the pictures), but feel free to use as little or as much as you like.
While developing this recipe, I found the combination of salt and tomato paste to be far too salty, so I prefer to leave the former out altogether. Tomato paste is one of my favourite sauces to work with. I use it in my Healthy Vegan Meatballs and whenever I make Vegan Queso dip (coming soon!).
To save time, I buy pre-diced canned tomatoes so I don’t have to break up whole ones while cooking. While I love to making everything from scratch, I’ll happily cut some corners if it means I get to eat sooner.
Thinking of making this recipe?
- Take lots of snaps!
- Tag me on Insta or use the hashtag #thehungrypiggy.
Tomato Stuffed Eggplant
- 2 eggplants (cut in half lengthways)
- 4 garlic cloves (crushed)
- 1 can crushed tomatoes
- 1/4 cup tomato paste
- 1 tablespoon of stock
- 1/2 teaspoon of pepper
- 1/4 cup nutritional yeast flakes
- 2 large handfuls of spinach leaves
- 1/2 cup olives (cut in half)
- 1/2 cup pine nuts (toasted)
- Plain coconut yoghurt
- Pre-heat oven to 180 degrees Celsius.
- Take eggplants and cut them in half lengthways. You should have four halves. Using a knife, gently cut cubes in the eggplant flesh being careful not to cut through the skin. This will make it easier to scoop out.
- Take a spoon and scoop cubes out of the eggplant and set aside.
- In a skillet, heat 1 tablespoon of oil on medium heat. Add crushed garlic and heat for a minute. Add eggplant cubes and cook for a few minutes. Add crushed tomatoes, tomato paste, stock, pepper, and yeast flakes and cook until eggplant has softened. Finally, add spinach and olives and cook for a few minutes. Remove from heat.
- Take each eggplant half and fill with tomato eggplant mixture. Place on an oven tray and bake for 40 minutes.
- To finish, top eggplant with toasted pine nuts and plain coconut yoghurt. Serve with your favourite salad.