This vegan stuffed eggplant features soft roasted eggplants stuffed with rice, chickpeas and vegetables for a delicious main or side dish. It is simple to make, extremely adaptable and perfect the next day too!
You might also like vegetarian stuffed peppers and stuffed pumpkin!
This vegan stuffed eggplant/aubergine is a delicious combination of contrasting flavours and textures. The stuffing mixture contains rice and chickpeas for texture and added protein, as well as a handful of vegetables which add moisture and flavour.
Making plant-based stuffed eggplant is easy and involves a few straightforward steps. These include first roasting the eggplants, scooping out their flesh and ten briefly cooking it with the rest of the ingredients. The eggplant halves are then filled with the stuffing mixture and simply baked!
Vegan stuffed eggplant ingredients and substitutions
- Eggplant: use firm (not soft or wilted) eggplants with a shiny skin with no signs of mould.
- Rice: I used brown rice, but you can use your favourite (white, red, wild, etc). You can either cook it yourself or use ready-cooked store-bought variety. This recipe will also work with farro, pearl couscous, barley, quinoa or bulgur wheat.
- Chickpeas: these add protein, texture and a nutty flavour, but you can use black beans or puy lentils instead (add a little less). You can even omit this ingredient and use more rice instead.
- Mushrooms: add depth of flavour. I used regular white mushrooms, but you can use your favourite.
- Onion and garlic.
- Tomato and tomato puree: add moisture and a little sourness.
- Jarred peppers: jarred piquillo peppers are sweet, tangy and perfect with neutral tasting eggplant. But if you prefer to omit this ingredient use 1 finely chopped red bell pepper instead (add it into the stuffing mixture together with the tomatoes).
- Spices: I used a mixture of sweet and hot paprikas. I also added a little sweet chili sauce for more depth of flavour, but you can use mango/onion chutney or a little bbq sauce instead if preferred.
- Soy sauce: intensifies the flavour.
- Olive oil.
How to prepare the eggplant
Preparing eggplants for stuffing is easy! Simply cut the eggplants in half and follow the steps to make stuffed eggplants with vegetables as per Instructions!
There is no need to soak the eggplant in either water or milk, which is sometimes recommended for adding moisture (water) and drawing out potential bitterness (milk). The stuffing mixture will be sufficiently moist.
- TIP: Do not remove the eggplant stems - they will help your vegetable stuffed eggplants keep their shape.
Step-by-step recipe instructions
1. Roast eggplants: Preheat the oven to 425F/220C/gas mark 7. Cut the eggplants in half lengthways and place on a large oven sheet cut side up (do not remove the stem). Brush the tops with a little oil and season with salt and pepper. Bake in a preheated oven for 30 minutes.
2. Prepare eggplants: Remove from the oven (keep the oven on), set aside for 5 minutes, then carve out the middle using a knife and scoop out the pulp with a melon baller or large spoon (leave about 7 mm around the skin). Chop the eggplant flesh and set aside.
3. Prepare mushrooms: While the eggplant is in the oven cook the mushrooms with 1 tablespoon of oil for about 6 minutes over a medium/high heat until all the moisture has been absorbed and they are golden brown. Towards the end of cooking stir in the soy sauce. Remove from the heat and set aside.
- TIP: Do not stir the mushrooms too much to allow them to brown nicely.
4. Cook onion: In a pan heat 2 tablespoons of oil, add the onion and cook gently for about 3 minutes stirring occasionally. Add the eggplant flesh and continue cooking for 2 more minutes.
5. Add tomato: Add the tomato, garlic, paprika, stir, cover and simmer gently for 5 minutes.
6. Add rice: Remove from the heat, add the rice, mushrooms, chickpeas, tomato puree, piquillo peppers, sweet chili sauce, salt and pepper to taste. Stir thoroughly and adjust the seasoning if required.
6. Stuff eggplants: Fill the hollowed out eggplant halves with the stuffing mixture.
7. Bake: Bake in the centre of the oven for 15 minutes. Remove from the oven, set aside for 5 minutes then serve.
Serving suggestions
These plant-based stuffed eggplants are delicious with chopped cilantro/fresh coriander and a drizzle of extra virgin olive oil. You can also serve them with creamy vegan caesar dressing or ranch dip.
This dish works well with a freshly chopped side salad, refreshing cucumber salad, as well as fresh bread or potato wedges, for a more substantial meal.
Optional add-ins
- Cheese: Grated cheese (such as cheddar or mozzarella) or crumbled feta (both sprinkled on top). If you want to keep it vegan use vegan cheese or add 1 tablespoon of nutritional yeast into the eggplant stuffing mixture, instead.
- Mediterranean twist: In the form of herbs, such as mixed Italian or herbes de Provence (approx. 1 tsp). Alternatively add ½ tsp dried oregano and basil each.
- Middle Eastern twist: Add a pinch of cinnamon and allspice powder, and about ½ teaspoon of coriander and/or cumin (or to taste).
Can I prepare it ahead
Yes, you can! Just follow the steps 1-6, then cover and refrigerate your meatless stuffed eggplant (once cooled completely) and bake the following day.
Alternatively bake the eggplants ahead, then cool, cover and refrigerate overnight. The next day preheat the oven, make the stuffing mixture then stuff and bake the eggplant!
Top tips
- You can either cook the rice from raw, use leftover rice or use ready-cooked store-bought rice.
- Taste the stuffing mixture before dividing between the eggplant halves and adjust the seasoning as required.
- Best served hot. Refrigerate leftover vegan stuffed eggplant boats for up to 3 days.
- See the post for alternative ingredients.
- Freeze for up to 3 months.
More eggplant recipes to try next
- Vegan Eggplant Casserole with Beans
- Roasted Eggplant Tomato Pasta Sauce
- Roasted Eggplant/Aubergine Pasta Bake
See also these other delicious vegan/vegetarian meal ideas!
Recipe
Easy Vegan Stuffed Eggplant
Ingredients
- 3 med/large eggplants
- 1 red onion finely chopped
- 2 garlic cloves finely chopped
- ¾ cup (90 g) cooked brown/white rice
- ¾ cup (120 g) cooked chickpeas
- 1 med/large tomato finely chopped
- 5 jarred red peppers ex. piquillo, drained, chopped, add less if using larger peppers
- 5.29 ounces (150 g) mushrooms chopped
- 2 teaspoons soy sauce
- 2-3 teaspoons sweet chili sauce or mango chutney/bbq sauce
- 1½ tablespoons tomato puree
- 1½ teaspoons paprika mixture of sweet and hot
- ½ teaspoon fine sea salt plus pepper to taste
- 3 tablespoons olive oil plus a little for brushing eggplants
Instructions
- Roast eggplant: Preheat the oven to 425F/220C/gas mark 7. Cut the eggplants in half lengthways and place on a large baking tray open side up (do not remove the stems). Brush the tops with a little olive oil, season with salt and pepper and bake for 30 minutes.
- Hollow out eggplant: Remove from the oven (keep the oven on), set aside for 5 minutes, then carve out the middle of each eggplant leaving about 7mm around the skin and scoop out the pulp using a melon baller or spoon.
- Prepare mushrooms: While the eggplant is in the oven cook the mushrooms with 1 tablespoon of oil for about 6 minutes over a medium/high heat until all the moisture has been absorbed and they are golden brown. Towards the end of cooking stir in the soy sauce. Remove from the heat and set aside.TIP: Do not stir the mushrooms too much to allow them to brown nicely.
- Cook onion: In a pan heat 2 tablespoons of oil, add the onion and cook gently for about 3 minutes stirring occasionally. Add the eggplant flesh and continue cooking for 2 more minutes.
- Add tomato: Add the tomato, garlic, paprika, stir, cover and simmer gently for 5 minutes.
- Add rice: Remove from the heat, add the rice, mushrooms, chickpeas, tomato puree, piquillo peppers, sweet chili sauce, salt and pepper to taste. Stir thoroughly and adjust the seasoning if required.
- Stuff eggplants: Fill the hollowed out eggplant halves with the stuffing mixture.
- Bake: Bake in the centre of the oven for 15 minutes. Remove from the oven, set aside for 5 minutes then serve.
Notes
- You can either cook the rice from raw, use leftover rice or use ready-cooked store-bought rice.
- Taste the stuffing mixture before dividing between the eggplant halves and adjust the seasoning as required.
- Best served hot. Refrigerate leftover veggie stuffed eggplant for up to 3 days.
- See the post for alternative ingredients.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
Have you made this vegan stuffed eggplant recipe? I'd love to know how it turned out for you. How did you serve it? Let me know in the comments below, thanks!
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Nico says
Ooh, this looks amazing, Monika! I adore aubergine, this looks like such a wonderfully filling dish too.
Monika says
Thank you! Yes it is filling but light at the same time.
Jaxx says
That looks really delicious and perfect for these stupid hot summer days!
Monika says
Thank you!
Alison says
I love that you mentioned it can be eaten hot or cold, I love cold meals during the summer heat. A slice of crusty bread is the perfect pairing, saving for later, Thanks!
Monika says
Thank you Alison, I actually prefer it cold:)