Eggplant Tomato Recipes

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Eggplant tomato recipes

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If you’re looking for a cozy, delicious, and healthy plant-based dinner that feels like comfort food but is actually loaded with veggies, this Vegan Stuffed Eggplant Parmesan is the dish for you. It’s rustic, satisfying, and full of rich, Italian flavor—without any dairy, meat, or frying. Instead of the traditional breaded-and-fried eggplant, this version uses roasted eggplant halves stuffed with a garlicky, roasted cherry tomato mash, all topped with gooey vegan cheese and finished with fresh basil. It’s a simple dish with deep flavor, made from whole ingredients.

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30min · 4 servings

Ingredients
• 1 medium eggplant, peeled and diced (about 12-16 oz.)
• 2 tbsp. olive oil
• 12 oz. cherry tomatoes, cut in half
• 2 garlic cloves, minced
• ½ tsp. sea salt or to taste
• ¼ tsp. pepper or to taste
• ⅛ tsp. red pepper flakes or to taste
• 1 tbsp. chopped dill

Instructions
• Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
• To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
• Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
• Lastly, add the eggplants a

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