Stuffed Aubergines with Garlic Sauce


by: Gourmandelle

This recipe is simply WOW! Mom is getting better and better at cooking vegan dishes and I must say this is one of her top best recipes! I just couldn't get enough of it. The garlic sauce is great also. The lovely flavor blends perfectly with the roasted eggplants. This recipe is simple, easy and looks great. I love how all the colors blend together. Try it and let me know if you liked it as much as I did. I'm sure you will!


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serves: 5

5 small eggplants, halved

5 medium mushrooms(champignons), chopped

1/3 cup brown rice

1 small carrot, grated

1 onion, diced

some parsley and dill, chopped

sea salt to taste

1/3 tsp ground pepper

1/4 tsp ground coriander

1 tbsp unrefined oil

Ingredients for Vegan Garlic Sauce

4 cloves garlic mashed

pinch a of sea salt

1/2 tbsp unrefined oil

4 tbsp water

small inside of a soft tomato , mashed

Nutrition Facts
Stuffed Aubergines with Garlic Sauce

Servings Per Recipe: 5

Amount per Serving

Calories: 176

  • Total Fat: 5.2 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 47.5 mg
  • Total Carbs: 31 g
  •     Dietary Fiber: 9.8 g
  •     Sugars: 11.9 g
  • Protein: 4.9 g

how is this calculated?

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1.  Scoop out the inside of each halved eggplant.

2.  Roughly chop up the removed flesh and place it in a bowl for later.

3.  Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all water is absorbed.

4.  Add chopped parsley and dill.

5.  Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsp per halved eggplant.

6.  Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.

7.  Serve with garlic sauce on top!

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