Food, Recipes

Healthy Dinner: Cumin Flavored Stuffed Eggplant

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Stuffed Eggplant
Isn’t anything you make from scratch, at home, always better?
I think so.
If you try my savory stuffed eggplant recipe, I think you’ll wholeheartedly agree. Natural ingredients, made by you, in the comfort of your own home. You’ll be sure of what went into it, and how it was prepared. When you remove your freshly made eggplant from the oven, you’ll be able enjoy it without even the slightest hint of reservation.
Scrumptious, filling, and simply yummy.
I’ve had eggplant on the mind more than I really like to admit this past week… It’s been creeping into my thoughts at the oddest times. Yes, I do think that I overly contemplate things at times. However, with the eggplant it was different. I wasn’t consciously thinking, it simply kept popping into my mind on its own accord.
To be sure, having traveled down this path of healthy homemade eating, I have been thinking about fruits, vegetables, and herbs more than ever. However, nothing like this past week and the eggplant. Perhaps it’s a sign–of what, I’m not completely sure. But I do think it helped me to perfect this recipe. After a few misses and a near hit, I have finally came up with this version, which I think is truly perfection.
And If I may, I’d like to share three major reasons why I really love this recipe:

1) It’s not all eggplant: allow me to elaborate. I love eggplant as much as the next person, but I think it’s best paired with other vegetables. Its texture and its taste is amazing when other veggies share the spotlight.

2.) The cumin:This is an ancient spice that I’ve only recently fallen in love with. Use sparingly. While a little tastes great, it doesn’t mean that a lot is going to be better! Using only little does amazing things for (practically) any dish.
3.) Nutritional yeast: A friend introduced me to this as a popcorn topper, I have since learned that it is amazing as a butter and/or cheese substitute in so many dishes.
Every ingredient in this recipe is nutritious and beneficial for you. I’d like to share a few benefits of a few of the ingredients.

Eggplant: contains manganese, magnesium, copper and potassium, which help to maintain healthy bones. It’s full of B vitamins to maintain a healthy nervous system, as well as fiber to maintain a healthy metabolism.
Cumin– boosts the metabolism and helps the body eliminate toxins. It also contains a high degree of iron.
Nutritional Yeast– boosts your immune system and is a complete protein. It’s also high in B12 and contains folic acid.

Vegan Cumin Flavored Stuffed Eggplant

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Prep Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 2 servings
Ingredients
  • 1 Eggplant
  • 1 1/2 teaspoons Salt
  • 2 cups Water
  • 2 tablespoons Olive Oil
  • I medium Onion
  • 2 small Tomatoes
  • 1 small zucchini
  • 2 cloves minced Garlic
  • 1/2 cup Tomato Paste
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Cumin
  • 1 1/2 teaspoons Nutritional Yeast
  • Cooked- homemade or from a can Black Beans

Directions

1. Preheat oven to 375* F.
2. Saute a clove of garlic lightly about a minute and set aside.
3. Prepare the eggplant shells. Wash the outside of the eggplant, then cut it in ½ lengthwise.
4. Remove the inner portion, leaving about a 2/3 inch depth shell. Dice about ¼ cup of the pulp, and set aside.
5. Fill a skillet with two cups of water, 11/2 teaspoons of salt, and 1 clove of sautéed garlic.
6. Place the shells into the skillet and sauté/boil for about 1- 2 minutes. Then lower the heat and sauté/boil for 5 more minutes. We add the salt to remove some of the natural bitterness of the eggplant.
7. Remove the eggplant and allow to drain.
8. Now it’s time to sauté the remaining vegetables. Heat oil in a large skillet and sauté the onion, zucchini, tomatoes, 1 clove garlic and ¼ cup of diced eggplant. Heat on a high heat about 1-2 minutes.
10. Reduce heat and add tomato paste, add the black pepper, cumin, oregano, basil, and the black beans.
11. Simmer uncovered for 10 minutes. Then remove from heat.
12. Fill shells with vegetable mixture and top with nutritional yeast.
13. Bake for 7-8 minutes. look for the edges of the vegetables to turn slightly brown,
Enjoy 🙂

Also by Alex: Cherry Coconut Vegan Nutrition Bars

Creamy Zucchini and Yellow Squash Soup

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Photo: Alex Kudukis
Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
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