Vegetarian Stuffed Eggplant Recipe

Vegetarian Stuffed Eggplant Recipe
Vegetarian Stuffed Eggplant
Valaer Murray

Vegetarian Stuffed Eggplant

This vegetarian version of a stuffed eggplant uses tofu and Asian flavors to create a hearty meal that satisfies even the biggest carnivores. Serve with aromatic Jasmine rice for a healthy, no-fuss dinner.

Deliver Ingredients


1 large eggplant

1 onion, diced

2 cloves garlic, minced

2 tablespoons canola oil

1 tablespoon sesame oil plus another teaspoon for topping

1 cup soft tofu, cubed

1 teaspoon mirin

2 tablespoons soy sauce

1 teaspoon grated ginger

1/2 teaspoon red pepper flakes

Black pepper to taste

1/4 cup white miso

10 rice crackers


Preheat oven to 350 degrees.

Cut eggplant in half lengthwise. Remove the "meat" of the eggplant using a paring knife but leave about a half-inch rim for the shell. Put the two empty halves on a greased baking sheet and bake in the oven for 10 minutes.

Meanwhile, mince the eggplant "meat." Heat the canola oil in a pan and then add the sesame oil. Saute the onion and garlic until translucent and add the eggplant. Stir in the soy sauce, ginger and mirin, season with black pepper and red pepper flakes, and saute for another 6 or 7 minutes until the eggplant starts to cook and liquefy.

Add the tofu and try to scramble it like eggs with the other ingredients in the pan until it's cooked through. Stir in miso until it's blended. Remove the pan from the heat and scoop the mixture into the eggplant shells.

Crush the rice crackers into fine breadcrumbs then mix in the extra teaspoon of sesame oil. Spread the breadcrumbs on top of the stuffed eggplants. Bake for another 20 or 25 minutes until the breadcrumbs are toasted.

Vegetarian Stuffed Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetarian Stuffed Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.