Stuffed Eggplant | Cooking With Jade

Stuffed Eggplant

< 1 minute
Stuffed Eggplant
Stuffed Eggplant

Stuffed Eggplant

Indulge in this must-try recipe for stuffed eggplant with a cheesy topping. Perfect as a satisfying main course, or opt for mini eggplants to create a delightful side dish or appetizer.
Prep Time 35 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 524 kcal

Equipment

  • Oven
  • Aluminum foil
  • Blender

Ingredients
  

  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 cup of vegan cream cheese
  • 1 tbsp of Lemon juice
  • 1 pound of eggplants

Instructions
 

  • Preheat the oven to a temperature of 380°F
  • Cut the eggplants in half and wrap them in aluminum foil.
  • Bake them for about 30 minutes.
  • After cooking, hollow them out without damaging the skin.
  • Put the flesh in the blender.
  • Season and add lemon juice and fresh cream.
  • Stuff the eggplant with the vegan cream cheese.
  • Place back in the oven for a few minutes and enjoy hot!

Notes

NUTRITIONAL FACTS: Calories 189g / Fats 14g / Cholesterol 0.9mg / Total Carbohydrate 15g / Protein 3g
Keyword Vegan Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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