Stuffed Eggplants with Garlic Sauce

Stuffed Aubergines with Garlic Sauce Vegan Recipe | Vinete umplute
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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. Anyways, 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.


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This stuffed eggplants recipe is simple, easy and very filling. I love how all the colors 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

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!
Author:
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 aluminum foil. They will cook faster this way. Cook for 40 minutes.
  7. Serve with garlic sauce on top!
Stuffed Eggplants with Garlic Sauce Vegetarian Recipe

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About the Author

Ruxandra

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

21 Comments on “Stuffed Eggplants with Garlic Sauce”

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  5. ok so i followed the exact recipe basically the garlic suce was a liquid but not soupy at all. the garlic gave it substance. my brown rice had some corn it and i think that was the only difference except i left out the dill. it was a delicious recipe i added the garlic sauce five minutes before taking out the eggplant since it was a single serving. placing aluminum foil over the eggplants loosely was not dangerous at all. very very delicious. 🙂 thank you. and easy too.

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  8. Oh Great. I’m in the middle of cooking this and there isn’t a temperature setting for the oven. Uh oh.

    1. Oh, I’m sorry. I tend to forget to mention the oven temperature as it’s different here in Romania. I usually set the oven to medium heat, about 180-200 degrees Celsius. How did it turn out?

  9. Ruxandra, the recipe sounds nice, but the stuffing looks a bit overcooked or burned maybe?
    And I know about aluminium foil that it’s highly dangerous when used in the oven too cook with it.

    1. Really? I didn’t know that about aluminum foil. Do you know any replacements for it? Regarding the stuffing, the eggplant changes it’s color when cooked, also the mushrooms I used were brown, maybe that’s why the stuffing looks darker.

      1. Well, I did it at 400F, so I guessed well. However, it didn’t turn out to taste very good. I replaced the rice with lentils. And used veggie broth instead of water. Oh well.

        Also, the sauce wasn’t so much “sauce” as it was liquid. Did I do something wrong?

        1. Oh..I’m sorry to hear that. Well I think rice is a better choice as it gets crispy when cooked, lentils are a bit tasteless especially if they’re overcooked. Veggie broth is an ok substitute for water and the vegan garlic sauce is supposed to be liquid, it’s a traditional sauce recipe here we call it “mujdei” 🙂 You should try the one with sour cream if you don’t like liquid sauces. I made this recipe about 3 times now and it turned out well each time. Try to use the exact ingredients next time and it will be good.

  10. Pingback: Romanian Eggplant Salad or Eggplant Caviar | Gourmandelle

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