Tuscan Stuffed Eggplant
1 eggplant, hollowed and flesh diced
2 tablespoons olive oil
1 small onion diced
4 portabella mushrooms, diced
2 stalks celery, diced
3 cloves garlic, minced
1 crown broccoli, diced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon crushed red pepper
1/4 cup raisins
1/2 cup wine
2 cups cooked wild rice
1 cup shredded vegan cheddar cheese
Salt and pepper, to taste
3/4 cup bread crumbs
3/4 cup crushed hazelnuts
1/2 teaspoons garlic granules
1 tablespoon olive oil
1) Preheat the oven to 375 degrees Fahrenheit. Lightly oil the shells of the eggplant and bake for 15 to 20 minutes or until softened.
2) In a large skillet, sauté onions, mushrooms, celery, garlic, and broccoli in oil. Add herbs and crushed red pepper and stir to combine. Once vegetables start to caramelized, add raisins and deglaze pan with wine.
3) Remove pan from heat. Stir in rice and vegan cheese. Add salt and pepper to taste.
4) Spoon filling into eggplant shells. Combine bread crumbs, hazelnuts, garlic granules, and olive oil in a small bowl and then top prepared eggplants generously. Bake for 20 minutes or until golden brown.
SO HOW'D IT GO?
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