Eggplant is a true kitchen essential—versatile, nutritious, and perfect for oven roasting until meltingly tender. Packed with zesty lemon, savory mushrooms, fluffy rice, and fresh spinach, this stuffed eggplant dish delivers bold flavors and wholesome veggies in every bite. Developed by Gold&Green experts, it's a reliable favorite for home cooks seeking plant-forward meals.
Ingredients
- 1 pack Pulled Oats® Tomato or Pulled Oats® Natural
- Olive oil
- 2 aubergines
- 1/2 garlic clove
- 1 onion
- 100 g mushrooms
- 200 g fresh spinach
- 100 g (vegetable) hard cheese
- 6 tbsp (vegetable) cream cheese
- 4 tbsp breadcrumbs
- 1 lemon (the grater)
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 200 g sieved tomatoes
- 2 tbsp tomato paste
- 1 vegetable stock cube
- 200 g rice (cooked)
Read also: ‘More recipes with eggplant‘
Preparation method
- Cut the aubergines in half lengthwise. Scoop out the flesh, leaving about 1 cm at the edges.
- Drizzle both sides of the aubergine with olive oil and salt. Roast in the oven for 20 minutes at 225°C. Turn the eggplant once halfway through the cooking time.
- Cut the garlic, onion, mushrooms and spinach into pieces.
- Heat olive oil in a frying pan and fry the garlic and onion until they turn golden brown. Add the mushrooms, the scooped and sliced aubergine flesh, spinach and Pulled Oats® to the pan. Bake for 2-3 minutes.
- Add the cream cheese, lemon zest, stock cube, parsley, dill, sieved tomato and tomato puree. Mix well and then add the rice.
- Fill the aubergine halves with the mixture and sprinkle with breadcrumbs and hard cheese. Bake the stuffed aubergine in the oven for 10-15 minutes, until the top is golden brown.
Recipe and Image: Gold & Green
