Hey Everyone,
Here is a great filling vegan dish with walnuts and beans. It’s loaded with vegetables and stuffed in one too! This will definitely satisfy your hunger after a long day. Enjoy!
- 6 baby eggplant
- 1 can Aduki beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 Tbs. dill
- ¼ t. dried thyme
- 1 cup broccoli, small florets
- 1 cup cauliflower, small florets
- 4 white mushrooms, chopped
- 1 portobello mushroom, chopped
- Olive oil
- 3 Tb. tamari
- 1 t. salt
- 1 cup cherry tomatoes , halved
- 2 Tbs. balsamic vinegar
- 2 Tbs. chopped parsley
- ¾ cup walnuts, chopped
- Preheat oven to 375 degrees.
- Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
- Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
- Add Aduki beans, cherry tomatoes and mushrooms.
- Hollow out eggplants, cut into pieces and add to vegetable mixture.
- Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
- Add parsley and walnuts and season to taste.
- Fill eggplants with vegetable mixture.
- Bake at 375 for 20 minutes.
- Serve over Saffron Quinoa or Rice Pilaf.
Step-By-Step Instructions:
Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
Add Aduki beans, cherry tomatoes and mushrooms.
Hollow out eggplants, cut into pieces and add to vegetable mixture.
Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
Add parsley and walnuts and season to taste.
Fill eggplants with vegetable mixture.
Bake at 375 for 20 minutes.
Serve over Saffron Quinoa or Rice Pilaf.
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