Couscous Stuffed Mini Eggplant {Vegan}

Mini Stuffed Eggplant

Stuffed Mini Eggplant
When I saw these in the grocery store, I had no idea what I would do with them. But how could I resist buying these mini eggplants? Stuffed with a mushroom herb cous cous and served with a sour cream shallot sauce.
Ingredients
  • [url href=”http://theveglife.com/wp-content/uploads/2014/01/eggplant-final-.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  • 10 Mini Eggplants
  • ½ C Couscous
  • 1 Tbl vegan Margarine, such as Earth Balance
  • 1 C Mixed Mushrooms
  • 2 Cherry Tomatos
  • 1 Tbl Parsley
  • ½ C Panko Bread Crumbs
  • 1 C vegan Parmesan (1/2 for the filling, 1/2 for the topping)
  • ¼ C vegan Sour Cream
  • 2 Tbl Minced Shallots
  • 1 Tbl Almond Milk
  • 1 Tbl Fresh Parsley, Chopped
  • 1 tsp Lemon Juice
  • 1/8 tsp Salt
Instructions
  1. In a large skillet over medium-high heat, bring 1 C of water to a boil.
  2. Meanwhile, slice the mini eggplants in half, leaving the stems intact. Reduce the heat to a simmer. Place the eggplant face down in the water and cook until just soft. [url href=”http://theveglife.com/wp-content/uploads/2014/01/eggplant-boil.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  3. Turn once. [url href=”http://theveglife.com/wp-content/uploads/2014/01/eggplant-boil-flip.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  4. Do not overcook.
  5. Using a small scoop or melon baller, remove some of the center of the eggplant to accommodate the stuffing. These mini eggplants tend to have a lot of seeds. If yours don’t, go ahead and chop those and add to your filling mixture.
  6. Cook the couscous to the manufacturers instructions. I cook mine with vegetable broth for added flavor. Set aside.
  7. [url href=”http://theveglife.com/wp-content/uploads/2014/01/cous-cous.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  8. Saute the mushrooms and dice finely. Also dice the tomatos finely.
  9. Combine the cooked couscous, mushrooms, tomato, chopped parsley and season with salt and pepper.
  10. [url href=”http://theveglife.com/wp-content/uploads/2014/01/filling1.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  11. Mix together the panko bread crumbs and vegan parmesan cheese with some parsley.
  12. [url href=”http://theveglife.com/wp-content/uploads/2014/01/topping.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  13. Stuff the eggplant with the couscous mixture and top with the bread crumb mixture.
  14. [url href=”http://theveglife.com/wp-content/uploads/2014/01/stuffed.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  15. Place under a broiler (or in a toaster oven with a broiler setting) and broil until the breadcrumbs get lightly golden.
  16. [url href=”http://theveglife.com/wp-content/uploads/2014/01/broiled-2.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  17. Meanwhile, combine all of the shallot cream ingredients and warm in a small saucepan over medium heat. It should thicken slightly.
  18. [url href=”http://theveglife.com/wp-content/uploads/2014/01/sauce2.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  19. Spoon onto a plate and top with the eggplant.
  20. [url href=”http://theveglife.com/wp-content/uploads/2014/01/eggplant-very-close.jpg”]Couscous Stuffed Mini Eggplant {Vegan}[/url]
  21. Serve immediately.

 

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