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Add a photoAubergines...it sounds so sophisticated doesn't it? Any word with a French origin sounds so sumptuous. Anyways, this is not a difficult French recipe. It's easy, healthy and made by Mom!
This recipe is simply WOW! Mom is getting better and better at cooking vegan dishes and I must say this is one of her top best recipes! I just couldn't get enough of it.
The garlic sauce is great also. The lovely flavor blends perfectly with the roasted eggplants.
Way to go Mom!
This recipe is simple, easy and looks great. I love how all the colors blend together. Try it and let me know if you liked it as much as I did. I'm sure you will!
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 5 servings
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Ingredients
- 5 small eggplants, halved
- 5 medium mushrooms(champignons), chopped
- 1/3 cup brown rice
- 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 unrefined oil
- Ingredients for garlic sauce - vegetarian:
- 4 garlic cloves, mashed
- a pinch of sea salt
- 4-5 tbsp low-fat yoghurt or cream
- Ingredients for garlic sauce - vegan:
- 4 garlic cloves, mashed
- a pinch of sea salt
- 1/2 tbsp unrefined oil
- 4 tbsp water
- the inside of a small, soft tomato, mashed
Directions
- 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 then add 1/3 cup of water and cook until all water is absorbed.
- 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 tbsp 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!
- Directions for garlic sauces.
- Mix ingredients together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 5 servings | |
| Calories 165 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 86mg | 4% |
| Potassium 1036mg | 30% |
| Total Carbs 36.12g | 10% |
| Dietary Fiber 14.0g | 47% |
| Sugars 11.06g | 7% |
| Protein 6.34g | 10% |
