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Healthy Vegetarian Eggplant Recipe

Updated on November 5, 2012

Rice and water...Mmmmmmm


We are all great chefs!

Delicious and healthy Vegetarian Stuffed Eggplant Recipe

I love eating real food. When I say real food I mean the kind that grows out of the ground, that I can pick with my own hands, or purchase at a local market. It is becoming increasingly harder to shop at the supermarket and purchase foods that don't have high fructose corn syrup in them, or the many other names that high fructose corn syrup has now taken. Maltodextrin, guar gum, partially hydrogenated oils; I do not want these things to become a part of me. Which is why I love making meals from scratch with wholesome ingredients that are of known quality. Eggplant is in season in my area and I have a delightful recipe that I would love to share! Please feel free to play around with amounts of certain herbs and spices to suit your taste. We are all great chefs!


One cup uncooked brown rice
One whole eggplant
One small red onion
One whole clove garlic
Handful of your favorite mushrooms
Half of a red pepper
1/4 cup ground flax seed
2 tbsp parsley
2 tsp thyme
Dash of salt and pepper
2 tbsp olive oil or coconut oil
Squeeze from a quarter of a lemon

Start cooking the brown rice as per directions on the package

Cup the eggplant in half lengthwise and scoop out and dice pulp. Set aside.

Finely dice up the onions, garlic, mushrooms and peppers. Take your time and savor chopping.

Saute the eggplant pulp, onions, garlic, mushrooms and peppers for 4-6 minutes in the olive oil.

Then add the flax, parsley, thyme, salt and pepper and lemon. Cook for another minute.

Once the rice is done, mix it together with the vegetables. You may have extra rice.

Dish it into the eggplant shells set aside.

Bake on a cookie sheet/pizza stone/glass or ceramic dish at 400 degrees for 20-25 minutes or until tender.

Serves TWO
I like to serve it with some of the leftover rice on the side. Add your favorite herbs, like rosemary or chives. I've used ten leaves of lemon balm instead of a fresh lemon, with success. Can be doubled for the family or it's perfect for a night in with a loved one!


  • 1 cup brown rice, uncooked
  • 1 eggplant, whole
  • 1 red onion, small, diced
  • 1 clove garlic, diced
  • Handful mushrooms of your choice, (baby bella, chanterelles, etc), diced
  • 1/2 red pepper, diced
  • 1/4 cup Flax seed, ground
  • 2 TBSP Parsley
  • 2 TSP Thyme
  • Dash of salt and pepper
  • 2 TBSP olive or coconut oil
  • 1/4 lemon juice, fresh squeezed

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Serves a hearty portion for two


5 stars from 1 rating of Stuffed Eggplant


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