Stuffed Eggplants with Garlic Sauce
Prep time
Cook time
Total time
These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!
Recipe type: Main
Serves: 5
  • 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
  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 aluminum foil. They will cook faster this way. Cook for 40 minutes.
  7. Serve with garlic sauce on top!
Recipe by Gourmandelle | Vegetarian Blog at