Easy Gluten-Free Stuffed Eggplant Recipe

Are you looking for a great tasting, easy-to-make recipe for gluten-free stuffed eggplant? Good - you're in the right spot.

The best thing about this recipe is that it's fully customizable to suit your tastes, this recipe is also vegan, so it's a twofer. See that halved eggplant to the right? Consider those blank bowls waiting to be filled with all that you find delicious!

The veggies that I've used are my personal favorites that I think go well together but if you don't like one of them, leave it out. Just double up on one of the others or substitute with a favorite of your own. Now let's get to it!

All That's Awesome!

In addition to fitting nicely into gluten-free, vegetarian, and vegan diets, this dish is also chock full of antioxidants, vitamins, and minerals. At the same time, it's low in calories and sugar. As a matter of fact, the low sugar and high fiber nature of this particular recipe make it diabetic-friendly. So, in addition to tasting amazing, it's also really good for you, so eat up.

Following is a list of the ingredients that I use in my dish. Remember, if you prefer to swap out some of them, feel free but try to keep the amounts the same so that you have enough to fill the eggplant! :)

• 1 medium purple eggplant
• 2 cloves fresh garlic, minced
• 1 medium green pepper, chopped
• 1/2 C broccoli, chopped
• 1/4 red onion, chopped
• 1/2 C fresh mushrooms, chopped
• 1/2 C tomatoes, chopped
• 1/4 C sliced black olives
• 1 T chopped basil
• 1/4 t salt
• 1/4 t black pepper
• 1/2 C shredded mozzarella cheese

It's Quick and Easy, So Let's Go!

Start by cutting the eggplant in half lengthwise and removing the seeds. Then remove most of the flesh from the skin, being careful to leave the skin intact to use as shells. Cube the flesh and set it aside. Preheat your oven to 350 degrees.

In a hot skillet coated with cooking spray, sear the onions and garlic until they begin to become soft. Add the pepper, broccoli, mushrooms, and cubed eggplant and cook for about 5 minutes or until the vegetables are beginning to get tender. Stir in the tomatoes, black olives, herbs and spices and cook for 1 minute.

Place the eggplant shells on a cookie sheet and divide the cooked veggie mixture between them. Bake for 25-30 minutes or until the shells are tender. Top with cheese during the last 5 minutes. To really boost the flavor, add a drizzle of vegan balsamic vinegar before serving.

I've actually written a book about learning to live gluten-free. I'm gluten-intolerant and had to change my diet. It was tough, so I wanted to make your road a bit simpler by breaking down the facts and sharing some hard-earned lessons and some great recipes in a format that you can breeze through. Enjoy!

I really hope that you like my gluten-free stuffed eggplant. Let me know how it worked out for you in the comments section below and be sure to check out some of the awesome products I've talked about above. I'll be listing many more gluten-free recipes, so keep checking back. Have an awesome day, and happy eating!