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.
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
These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!
Ingredients
- 5 small eggplants, halved
- 5 medium button mushrooms, chopped
- 70g (1/3 cup) brown rice, boiled separately
- 1 small carrot, grated
- 1 onion, diced
- some parsley and dill, chopped
- sea salt, to taste
- 1/3 tsp ground pepper
- 1/4 tsp ground coriander
- 1 Tbsp oil
- Dairy-Free Sauce:
- 4 garlic cloves, mashed
- a pinch of sea salt
- 1/2 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
- Scoop out the inside of each halved eggplant.
- Roughly chop up the removed flesh and place it in a bowl for later.
- 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.
- Add chopped parsley and dill.
- 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.
- 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.
- Serve with garlic sauce on top!
Nutrition Information
Yield
5Amount Per Serving Calories 275Total Fat 7gCarbohydrates 45gProtein 8g
Michelle
Tuesday 17th of July 2018
I usually hate baking but this recipe is so good I will make it again this weekend!!
I love your blog btw. Great job!
Ruxandra Micu
Monday 22nd of October 2018
Thank you! Glad you liked the recipe! :)
luciguanajuana
Monday 25th of March 2013
o and i loves the rice crunch!
luciguanajuana
Monday 25th of March 2013
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.
Gourmandelle
Tuesday 26th of March 2013
Glad to hear it turned out great! I think I'll try it again soon :D Next time take a pic too, I'd love to share it on the website :D
smoaksmom
Sunday 10th of February 2013
Oh Great. I'm in the middle of cooking this and there isn't a temperature setting for the oven. Uh oh.
Gourmandelle
Sunday 10th of February 2013
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?
Anca
Tuesday 27th of November 2012
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.
Gourmandelle
Tuesday 27th of November 2012
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.