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Seitan Stuffed Eggplant

Anastasia
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Another stuffed veggie today. I guarantee that my stuffed eggplant will surprise even meat eaters! Combination of earthy eggplant and spicy seitan is so rich and bold that you won’t believe it’s vegan!

Base of this recipe is my Homemade Beef-Style Seitan which is firm and spicy. But any type of seitan will work just fine too.

Roughly chop seitan and pulse in a food processor so it resembles minced meat.

Cut out the tops of each eggplant and save them as “lids” for later. Carefully scoop out the flesh. Finely chop the eggplant flesh. Set aside.

Preheat oven to 350°F.

Heat oil in a skillet over medium heat. Sauté onions until soft and translucent. Add garlic and stir for a minute. Then add celery, chopped eggplant, tomato paste and dried marjoram. Season with salt and pepper and cook for about 10 minutes.

Finally stir in seitan. Cook for a minute and switch off the heat.

Stuff each eggplant with seitan filling, cover with “lids” and transfer into slightly greased baking dish. Bake for 40 minutes.

Serve with your favorite side dish such as quinoa or mashed potatoes.

Note: I’m using seitan from this recipe and it’s already spicy. If your seitan has neutral taste I suggest to add some spices like ground coriander, cayenne pepper and a bit of Garam Masala and smoked paprika.

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Seitan Stuffed Eggplant

Seitan Stuffed Eggplant
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Rich and hearty Mediterranean inspired dish – seitan stuffed eggplant.

  • Author: Anastasia
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4 1x
  • Category: Main course
  • Cuisine: Mediterranean

Ingredients

Scale
  • 4 medium eggplants
  • 150g seitan
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 celery stalk, finely chopped
  • 1 tbsp tomato paste
  • 1/2 tsp dried marjoram
  • salt and black pepper to taste
  • oil for cooking

Instructions

  1. Roughly chop seitan and pulse in a food processor so it resembles minced meat.
  2. Cut out the tops of each eggplant and save them as “lids” for later. Carefully scoop out the flesh. Finely chop the eggplant flesh. Set aside.
  3. Preheat oven to 350°F.
  4. Heat oil in a skillet over medium heat. Sauté onions until soft and translucent. Add garlic and stir for a minute. Then add celery, chopped eggplant, tomato paste and dried marjoram. Season with salt and pepper and cook for about 10 minutes.
  5. Finally stir in seitan. Cook for a minute and switch off the heat.
  6. Stuff each eggplant with seitan filling, cover with “lids” and transfer into slightly greased baking dish. Bake for 40 minutes.
  7. Serve with your favorite side dish such as quinoa or mashed potatoes.

Notes

I’m using seitan from this recipe and it’s already spicy. If your seitan has neutral taste I suggest to add some spices like ground coriander, cayenne pepper and a bit of Garam Masala and smoked paprika.

Nutrition

  • Serving Size: 2 eggplants
  • Calories: 335
  • Sugar: 16.6g
  • Sodium: 286mg
  • Fat: 10g
  • Saturated Fat: 1.2g
  • Carbohydrates: 40.8g
  • Fiber: 17g
  • Protein: 27.7g
  • Cholesterol: 0mg

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