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Vegan Bolognese-Stuffed Eggplant

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1-2 1x
  • Category: Main dish
  • Cuisine: Vegan

5-ingredient vegan bolognese-stuffed eggplant, a tasty, satiating side dish or entrée. It’s high in protein and fiber, but low in fat.

Vegan Bolognese-Stuffed Eggplant - 5-ingredient vegan bolognese-stuffed eggplant, a tasty, satiating side dish or entrée. It's high in protein and fiber, but low in fat. #vegan #glutenfree #simpleveganblog
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Ingredients

Instructions

  1. Preheat the oven to 350ºF or 180ºC for at least 10 minutes.
  2. Slice the eggplant in half lengthways and cut deep cross-hatches into the flesh (see picture number 3).
  3. Place the eggplant onto a baking sheet and bake for about 40 minutes or until it’s soft.
  4. Scoop out the eggplant flesh and chop it using a knife and a cutting board.
  5. Add the vegan bolognese sauce and the eggplant flesh to a frying pan and cook over medium-high heat for 2 to 3 minutes.
  6. Ladle tomato sauce into a baking dish. Stuff eggplant with cooked bolognese and eggplant mixture and place in the baking dish. Bake for 10 minutes.
  7. Remove from the oven, add the vegan parmesan cheese and some chopped chives on top (optional). Serve immediately.
  8. Keep leftovers in a sealed container for 4 to 5 days.

Nutrition

  • Serving Size: 1/2 of the recipe without the cheese and chives
  • Calories: 219
  • Sugar: 14.7 g
  • Sodium: 512 mg
  • Fat: 2.8 g
  • Carbohydrates: 29.9 g
  • Fiber: 15.8 g
  • Protein: 13.8 g