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vegan Mediterranean stuffed eggplant

Vegan Mediterranean Stuffed Eggplant - Orgran Health & Nutrition

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 6



  • 3 large, long eggplants
  • ORGRAN Quinoa Crispibread™
  • 6 tablespoons Parmesan cheese (or vegan Parmesan cheese for vegan alternative)
  • 2 tablespoons ORGRAN Premium Crispi™ Breadcrumbs
  • 3 large onions, thinly sliced
  • 4 tablespoons olive oil, plus extra for drizzling
  • 2 cups kale leaves, finely chopped
  • 1/2 cup parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 fresh tomatoes, peeled and diced
  • sea salt & pepper, to taste


  • Cut eggplant in half lengthways and remove pulp leaving a 1cm thick shell. Season with a little black pepper only. Cube pulp and set both shell and pulp aside.
  • Crush the crispbread and then combine in a bowl with the parmesan cheese(or vegan Parmesan cheese for vegan alternative). Set aside for later.
  • In a large non stick pan add the olive oil and onion and sauté. Then add the chopped pieces of eggplant and sauté for a further minute , stirring occasionally.
  • Add the kale, parsley and garlic, tomato paste and fresh tomatoes and stir whilst cooking for a further 2 mins. Season well with sea salt and pepper. Take off heat and stir through the crispbread/parmesan mixture.
  • Divide mixture evenly between the eggplant shells. Drizzle at least a tablespoon of olive oil all around the eggplant, especially over the 1cm thick outer shell. Sprinkle stuffing with the ORGRAN Crispi™ Premium Breadcrumbs.
  • Place in baking pan lined with baking paper at 180°C for 40 mins or until shell is tender.