Eat your veggies!
Today, I want to share one of my favourite dishes with you: Stuffed eggplants!
For a long time, I didn’t eat eggplants at all because my mom just didn’t buy them for no reason. There are many delicious recipes with eggplants with playing just a featured part. They deserve better! Last year, I had “baba ganoush” the first time in my life and I simply LOVE IT. It’s similar to hummus but instead of chickpeas, you use eggplants. More on this, coming soon! 🙂
Eggplants are one of the best vegetables to bind excess bile acids. Besides other functions, they are produced by our liver as a way of getting rid of excess cholesterol. Excess or unbalanced bile acids are toxic and can increase the risk of suffering from cancer, gallstones and morbus crohn. Fiber in eggplants is able to bind these bile acids and flush it out of our body. Plus, eating eggplants provides you healthy antioxidants (anthocyanin which gives them their blue color), vitamins and mineral nutrients such as manganese.
You should avoid eating unripe eggplants because of solanine in its paring. Solanine is a glycoalkaloid poison and the plant’s natural defense. Ripe eggplants are fine and you can eat them raw as well. But don’t get frightened, you would have to eat several kilograms of eggplants to get poisoned. So, nothing to be afraid of.
Now, let’s focus on my recipe 🙂
Stuffed eggplant (vegan & gluten-free)
You need for 2 servings:
1 red bell pepper
2 red onions
200g kidney beans (drained)
2 tbsp tomato puree
sea salt, pepper
4 tbsp almond butter
1/2 cup chopped fresh basil leaves
2 tbsp water
1 tsp lemon juice
Utensils: backing sheet, pan
1. Heat your oven to 400ºF/200ºC.
2. Cut the eggplant in half and scoop out the center. Leave enough meat inside the skin (approx. 5mm) so that it holds its shape when baked. Put the scooped out eggplant halves on a backing sheet. Put some olive oil on the eggplants, some salt and pepper. Then, place your backing sheet with the prepared halves in the oven for 20 minutes.
3. Meanwhile, put a pan on the stove and preheat it with some olive oil. You can use coconut oil as well.
4. Cut the scooped out center of the eggplants into small pieces. Put it into the hot pan and roast it. Cut, the red bell pepper and onions as well, add them. Add the kidney beans and tomato purree as well as some salt and pepper. I love tumeric, as well. Roast it all together.
5. Now, your halves should be ready. Take the pan from the heat and the eggplant halves out of the oven. Fill the halves with the roasted vegetables.
6. Use a fork to mix the almond butter in a small glass with water, some lemon juice and cut basil leaves. First, it is quite hard. Then, it gets smoother. Pour it over your stuffed eggplants and place the pistachios on it.
7. Bake for 10 minutes and enjoy!
It sounds quite complicated but it is so simple: Cut your eggplants in half, scoop out the center, put them in the preheated oven topped with olive oil, sea salt and pepper. Meanwhile, roast the filling in a hot pan, mix the almond butter and pour it over the stuffed eggplants. Bake again.
This is just one version of my stuffed eggplants. You can fill them with almost everything. Sometimes, I prepare a filling with boiled quinoa and chickpeas or with dried tomatoes, zucchinis and smoked tofu. You can add nutritional yeast, too! Fill it with your favourite vegetables, with some leftovers in your fridge and make your own creation! Even for hot summer days they are perfect because you can eat them cold, as well. Or fill the baked halves with cold ingredients such as beetroot mixed with parsley and lemon juice – delicious as well and perfect for refilling your iron levels!
What’s your favourite filling?
Do you like this blogpost? Feel free to share and stay tuned on my Facebook-Fanpage as well 🙂