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.
Author Veg Life Staff


  • 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


  • In a large skillet over medium-high heat, bring 1 C of water to a boil.
  • 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.
  • Turn once.
  • Do not overcook.
  • 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.
  • Cook the couscous to the manufacturers instructions. I cook mine with vegetable broth for added flavor. Set aside.
  • Saute the mushrooms and dice finely. Also dice the tomatos finely.
  • Combine the cooked couscous, mushrooms, tomato, chopped parsley and season with salt and pepper.
  • Mix together the panko bread crumbs and vegan parmesan cheese with some parsley.
  • Stuff the eggplant with the couscous mixture and top with the bread crumb mixture.
  • Place under a broiler (or in a toaster oven with a broiler setting) and broil until the breadcrumbs get lightly golden.
  • Meanwhile, combine all of the shallot cream ingredients and warm in a small saucepan over medium heat. It should thicken slightly.
  • Spoon onto a plate and top with the eggplant.
  • Serve immediately.