fbq('track', 'Purchase', {value: ’65.00’, currency: 'USD'});

This vegan eggplant recipe stuffed with a mixture of lightly seasoned cauliflower rice, sautéed mushrooms, and other vegetables. It’s easy to make! Don’t limit yourself to the vegetables for the stuffing – any vegetables will work!

Ingredients

  • 4 eggplants
  • 2 garlic cloves, crushed
  • 1 onion, diced
  • 1 cup cauliflower rice, cooked
  • 4 mushrooms
  • 1 zucchini
  • 1 tomato

For the Topping:

  • 3 tablespoons sesame seeds
  • Black olives
  • Fresh thyme and oregano
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 350°F.
  2. Cut the eggplants in half, leaving the tops on and score the surface of the flesh with a knife.
  3. Place face-up on a baking tray up, drizzle with olive oil, and season with salt and pepper.
  4. Bake for about 20 minutes, or until soft.
  5. Gently saute the onions, garlic, mushrooms, all other vegetables, and cauliflowlover rice until golden brown.
  6. Remove the flesh from the roasted eggplants and stuff with vegetable mixture.
  7. Drizzle with olive oil, return to oven for a final five minutes, until crispy brown.
  8. Sprinkle with toppings to your liking and serve warm.

How do you make cauliflower rice from scratch?

  1. Cut the cauliflower into chunks, including the cores.
  2. Place into a food processor.
  3. Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy. If you don’t have a food processor, you can grate the cauliflower with a box grater.