- 1 eggplant
- 1 teaspoon avocado oil, plus more for drizzling
- 1/2 diced white onion
- 1 diced bell pepper
- 1 cup white mushrooms, sliced
- 1 giant handful spinach
- 15 oz canned chickpeas
- 15 oz diced tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 tablespoon tamari lite
- 1/2 teaspoon dried basil
- toasted pine nuts
- fresh parsley
2. Halve one medium sized eggplant. Score the inside of the eggplant in a check pattern, cutting close to the skin but careful not to pierce it. Next, take a spoon and scrape out the cubes, leaving 1/4" of eggplant meat on the eggplant shell.
3. Rub a drizzle of avocado oil on the interior of the shells and place face down on a parchment paper lined cookie sheet. Bake for about 25 minutes.
3. Next, heat a pan over medium-high heat with 1 teaspoon avocado oil.
4. Add 1/2 diced white onion, 1 diced bell pepper, a handful of white button mushrooms, and the eggplant cubes, and sauté for about 5 minutes or until onion is translucent and eggplant and vegggies soften.
5. Add 1 can garbanzo beans and cook another 5 minutes.
6. Add 2 cups diced tomatoes, spices (garlic powder - dried basil), and tamari. Stir to combine and simmer for 15-20 minutes over medium-low heat. In the last 5 minutes, add 1 giant handful of baby spinach and allow to wilt.
7. When the eggplant shells are done baking, remove from the oven and flip over.
8. Stuff with contents from the pan and top with toasted pine nuts and fresh parsley. Serve over quinoa or your favorite grain.
Also by Lauren: Cherry Almond Museli Cookies
Related: Vegan Eggplant Rollatini
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Photos: Lauren Kirchmaier