Baked Stuffed Veggie Eggplant

 

Baked Stuffed Veggie Eggplant

2 medium eggplants
coconut oil for coating pan
1 cup diced white onion
2 cups diced tomatoes
1 tablespoon vegetable broth
2 cloves garlic, minced
sea salt
pepper
¼ teaspoon dried oregano
2 ½ cups bread crumbs
1 teaspoon olive oil
tomato slices for garnish
fresh parsley for garnish

Cut each eggplant in half, remove seeds and pulp. Slice the pulp into small pieces and set aside. Preheat oven to 350 degrees.

Heat a large saucepan with enough coconut oil to coat the pan. Cook the eggplant shells for about 3 minutes, cut side down, to soften, and then flip them to cook over for another 3 minutes. Place in a baking pan just big enough to hold them with the open side face up.

Meanwhile, heat the vegetable broth over medium heat and cook the garlic and white onions for a couple minutes. Add the diced tomatoes and chopped pieces of eggplant, sea salt, pepper and oregano. Lower heat and cook for 3-5 minutes. Turn off the heat and stir in bread crumbs. Adjust seasonings to taste. Add a small amount of olive oil, helping to moisten the mixture. Spoon it into the eggplant shells, packing it in well. Cover each eggplant half with the thinly sliced tomatoes.

Line some foil with parchment paper and tuck the ends in so that no foil can touch your eggplants. Cover the eggplants with the parchment paper-foil covering and bake the stuffed eggplants for 45 minutes. Remove from the oven and garnish with fresh parsley.

From The Beauty Detox Foods by Kimberly Snyder, C.N. Image courtesy of T.Tseng