Moroccan Stuffed Eggplant
Looking for a filling and delicious low-carb meal? This Moroccan stuffed eggplant features walnut meat for a healthier, plant-based twist,
Ingredients
- 1 Eggplant medium size
- Olive Oil drizzle
- Salt sprinkle
- Pepper sprinkle
Stuffing
- 1 cup Walnuts
- ½ cup Red Onion chopped
- 3 cloves Garlic whole
- 1 inch Jalapeño chopped
- 1 Roma Tomato medium size, chopped
- ¼ tsp Cumin Powder
- 1 tsp Italian Dried Herbs
- ¼ tsp Chili Powder optional
- ¼ tsp Salt or to taste
- 1 tbsp Soy Sauce
- ¼ cup Water
- ¼ cup Fresh Parsley chopped
- 1 tbsp Olive Oil
Garnish
- 4 tbsp Vegan Sour Cream
- Fresh Parsley
Instructions
- Preheat the oven to 350°F.
- Cut eggplant in half and rub olive oil, salt and pepper on all sides. Bake for 45 minutes.
- In the meantime, in a food processor add walnuts, onion, garlic, jalapeño, tomato, cumin powder, Italian dried herbs, chili powder (if using), salt, soy sauce, water and fresh parsley and pulse until it resembles ground meat. Avoid blending it into a paste.
- Heat a medium size pan over low-medium heat. Add oil and blended mixture, then cover with lid. When it starts to boil, tilt the lid open and simmer for 30 minutes. Stir occasionally.
- Remove eggplant from the oven. Wait five minutes, then gently mash inside using a fork and stuff eggplant with walnut meat.
- Top each piece of stuffed eggplant with two tablespoons of vegan sour cream and finish garnishing with some fresh parsley leaves. Serve hot.
Notes
*Note: Some new ovens have very high intense heat. Check periodically that the dish does not burn.