Suffed Baked Eggplants - Vegan Recipe - Black beans & Vegetables - Mexican Style Eggplants

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey is leaner, while lentils are a budget-friendly protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are whole grain, while crackers can be cost-effective.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle the insides of the eggplant halves with salt and let them sit for 15 minutes to draw out moisture.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until fragrant, about 2-3 minutes.

Add black beans, diced tomato, bell pepper, cumin, oregano, salt, and black pepper; cook for another 5 minutes.

Chop the scooped-out eggplant flesh and add it to the mixture; cook for 3-4 minutes until softened.

Remove from heat and stir in nutritional yeast and breadcrumbs until well combined.

Fill the eggplant halves with the mixture and place them in a baking dish.

Drizzle with olive oil and cover the dish with foil.

Bake in the preheated oven for 25-30 minutes until the eggplants are tender.

Remove the foil and bake for an additional 10 minutes until the tops are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary