Vegetarian stuffed zucchini, eggplants. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Stuffed baked eggplant with lentils and vegan cheese!

The Best Baked Stuffed Eggplant Vegetarian Recipes on Yummly The Best Stuffed Eggplant Vegetarian Recipes on Yummly Stuffed Eggplant, Vegetable Stuffed Eggplant, Quinoa Stuffed Eggplant. You can have Vegetarian stuffed zucchini, eggplants using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegetarian stuffed zucchini, eggplants

1. Prepare 1 cup of rice (3/4 American, 1/4 Egyptian).
2. It's 1 tsp of cinnamon.
3. It's 1 tsp of salt.
4. You need 1/2 tsp of sweet pepper.
5. You need 1 of medium sized onion diced.
6. It's 6 cloves of garlic diced.
7. Prepare 3 cloves of garlic minced.
8. You need 1 of big ripe tomato diced.
9. You need 1 tbsp of tomato paste.
10. You need 1 tsp of dried mint.
11. It's 10 of zucchinis (bought ready for stuffing).
12. Prepare 10 of eggplants (bought ready for stuffing).
13. It's 5 of squash (bought ready for stuffing).
14. It's 1 of lemon.

Stuffed Eggplant Mini-Rolls Chocolate and Zucchini-Clotilde. grilled eggplant, olive paste, fresh goat cheese, pine nuts. Using a mandolin slicer or vegetable peeler, slice eggplant and zucchini into ribbons. Slice the outside of the zucchini, but discard the center core. Eggplant - Eggplant is one of those amazingly underrated vegetables that can be the star of so many vegan entrées.

Vegetarian stuffed zucchini, eggplants step by step

1. Wash the rice and soak it for 30 minutes.
2. The stuffing: Dice the onions, the garlic and mix it with the rice, cinnamon, sweet pepper and salt. You can add a tablespoon of cooking oil..
3. Stuff the vegetables but keep 1/4 empty.
4. In a pot, put some oil and add the tomato sauce.. Stir around till it turns orange-like.
5. Add the tomatoes and garlic and stir and then add the lemon juice and the dried mint.
6. Remove from the heat and start placing the stuffed vegetables..
7. Fill with water until the vegetables are under 1cm of water..
8. Put back on high heat until boil and then set the heat to medium.. The dish should be ready in 30 to 45 minutes..

I love it in curries, on pizza, and of course, vegan eggplant parmesan. And knowing how well the flavors of Italian cooking and eggplant go together, I decided they would make the perfect base for these vegan meatballs. This vegan stuffed eggplant by Melissa from Cilantro and Citronella is the perfect dish for spring and summer! The roasted eggplant is topped with fresh summer vegetables and a delicious homemade tomato sauce. Vegan Eggplant Shakshuka with Tofu Scramble Stir in tomatoes and reserved eggplant flesh.