Lenten Stuffed Eggplants

With rice and vegetables - vegan and delicious!

What You'll Need

🍆 Main Ingredients

  • 🍆
    4 Medium eggplants
  • 🍚
    200g Rice (short grain)
  • 🧅
    2 Onions, diced
  • 🧄
    3 cloves Garlic, minced

🌿 For Stuffing

  • 🫒
    100ml Olive oil
  • 🍅
    2 Tomatoes, grated
  • 🌿
    1/2 bunch Parsley, chopped
  • 🧂
    to taste Salt & pepper
  • 🍋
    Juice of 1 Lemon
30
Prep Minutes
60
Cook Minutes
4
Servings

Preparation Steps

1

Prep Eggplants

Wash eggplants, cut lengthwise and scoop out flesh. Sprinkle with salt and set aside.

2

Make Filling

Sauté onions, garlic, eggplant flesh. Add rice, tomatoes, parsley, and seasonings.

3

Stuff

Fill eggplant shells with rice mixture. Place in baking dish with water and olive oil.

4

Bake

Bake at 180°C (350°F) for 60 minutes until golden. Drizzle with lemon juice before serving.

Nutritional Breakdown

Eggplants provide fiber and antioxidants, while the rice offers carbohydrates and the olive oil provides healthy monounsaturated fats.