Seitan Stuffed Eggplant
Rich and hearty Mediterranean inspired dish – seitan stuffed eggplant.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 2-4
- Category: Main course
- Cuisine: Mediterranean
Ingredients
- 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
- 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.
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
Keywords: seitan, vegan meat, eggplant, Mediterranean, vegan, vegetarian
Find it online: https://www.slavicvegan.com/2019/08/07/seitan-stuffed-eggplant/