Ingredients
1 eggplant
1 can artichoke hearts, chopped
1 can chickpeas
olives (any kind you like – I used green), chopped
1 tomato, chopped
parsley, chopped
basil, chopped
1/2 – 1 cup breadcrumbs
vegan parmesan cheese (like Galaxy)
vegan mozzarella cheese (like Daiya)
Directions
1. Preheat oven to 350.
2. Cut the eggplant in half, length-wise, and scoop out the insides to make a “bowl.” Chop up the scooped-out eggplant and place it in a bowl.
3. Add all other ingredients to the scooped-out eggplant and mix.
4. Fill the eggplant “bowls” with the mixed veggies.
5. Bake for 40-50 minutes, or until eggplant is tender.
4 comments
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Julia says:
Monday, July 25, 2011 at 11:36 pm (UTC -5)
Hi! This looks very delicious. Your eggplants are really big. I haven’t seen eggplants that big. What kind of eggplant is that? I wanna try this because I want to eat a healthy vegetable meal. I don’t really like vegetables but your site’s recipes are really tempting.
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Julia says:
Monday, July 25, 2011 at 11:37 pm (UTC -5)
By the way did you add spices to the mixture?
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Powered By Produce says:
Tuesday, July 26, 2011 at 10:23 am (UTC -5)
This is just a regular-sized eggplant. Maybe the pictures make it look big? I didn’t add any spices other than the fresh basil and parsley. Let me know if you give it a shot and how it turns out!
Peachy says:
Thursday, August 25, 2011 at 9:38 pm (UTC -5)
Nice post! You can also create a different texture and taste to the filling by adding toasted pine nuts with the tomatoes. As for a drinks recommendation, these flavours will be ideal with a fresh and zesty Californian Chardonnay like the Fetzer Valley Oaks Chardonnay 2007/08 – it’s full of ripe fruit, and suitable for vegetarians.
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