If you love eggplant, you'll love Sheryl Goldstein's stuffed eggplant recipe. Not only is it a scrumptious vegan dinner dish, it is also gluten-free and safe for most diets. Goldstein is the author of The No Gluten Solution, Cooking for Family and Friends cookbook.
If you love eggplant, you'll love Sheryl Goldstein's stuffed eggplant recipe. Not only is it a scrumptious vegan dinner dish, it is also gluten-free and safe for most diets. Goldstein is the author of The No Gluten Solution, Cooking for Family and Friends
Moroccan-Style Stuffed Eggplant
Goldstein says, "There are different flavors that work with eggplant, and this combination of spices is my preference-but don't be afraid of playing with your favorites. It tastes equally good hot or cold, and the dish can be prepared a day ahead. You can serve the eggplant cut into wedges as a side dish or cut in halves as a main course."
Serves 2 as a main or 6 as a side
- 1 eggplant, around 1-1/4 pounds
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup chopped scallions
- 1 tablespoon chopped black olives
- 1/4 cup chopped cherry tomatoes (canned plum tomatoes can be substituted)
- 1-1/2 cups long grain brown rice
- 2 tablespoons chopped cilantro
- 1/2 teaspoon cumin
- Pinch cayenne pepper
- 2 teaspoons lemon juice
- Preheat oven to 350 degrees F.
- Cut eggplant in half lengthwise and sprinkle with salt. Place eggplant flesh side down in a colander for 15 minutes to release the moisture in the eggplant. Colander can be in the sink or place on top of paper towels to collect the water released from the eggplant. Blot excess liquid off eggplant with a paper towel.
- Brush eggplant with olive oil and place flesh side down in roasting pan. Cook for 25 minutes. Turn eggplant to skin side down, brush with olive oil, and cook for 15 minutes.
- When cool, carefully scoop the flesh out of the eggplant, making sure not to cut the skin, and place it in a large mixing bowl.
- Add all the remaining ingredients to the eggplant and stir until well blended.
- Stuff the eggplant halves with the stuffing and bake for 30 minutes.
Eggplant tastes sweeter when it is drained of excess moisture. Using salt helps to remove more of the water.
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