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Stuffed Eggplant


1 eggplant
1 T olive oil
1 garlic clove
1/4 medium onion, diced
1/2 t oregano
1/2 t thyme
1/2 t cinnamon
1/4 t crushed red pepper flakes
1 T sea salt
1/4 c walnuts, chopped
1 Hilary's World's Best Veggie Burgers, frozen and chopped
1/2 c cherry tomatoes, quartered


Preheat oven to 350 degrees F. Halve eggplant lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-think edges on eggplant shell. Sprinkle eggplant shells with salt and let stand 10 minutes. Cut scooped-out flesh into 1/2-inch pieces, and set aside. Heat oil in pan over medium heat. Add onion, garlic, and spices. Cook until onion is translucent. Add walnuts and veggie burger, and cook for 3 minutes or until veggie burger is thawed. Add eggplant and tomatoes and cook for 5 minutes or until vegetables have softened and browned. Divide filling among eggplant shells. Bake 35 minutes, or until heated through and browned on top.

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