Print

Stuffed Eggplant with Fennel and White Beans


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4
  • Category: dinner
  • Method: Roasted
  • Cuisine: Italian vegan

Description

A rustic looking and fabulous tasting roasted stuffed eggplant with fennel and white beans. Serve it with a light soup or a generous piece of crunchy bread and you have a heavenly vegan dinner.


Ingredients

  • 2 medium to large eggplants
  • 2 tbsp plus 1 tsp extra virgin olive oil
  • 1 fennel bulb, sliced thin (we used a mandolin)
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garlic powder ( you can sub for minced garlic)
  • 1/4 tsp salt
  • 1-15 oz can white beans (or cannellini beans), rinsed and drained
  • 15-20 grape tomatoes, sliced in half
  • 1 tbsp balsamic vinegar
  • Fresh Chopped parsley to garnish (optional)

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper
  2. Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking the skin. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper. Bake for 30 minutes, or until the eggplant is tender
  3. In the meantime, heat 1 tablespoon of the olive oil in a large non stick skillet. Add the fennel, oregano, thyme, garlic powder and salt and cook over medium-high heat for 5 minutes, until it starts to caramelize. Add 1/2 cup water and continue cooking for another 5 minutes, until the fennel starts to soften
  4. Add the beans, grape tomatoes and balsamic vinegar and cook for an additional 5 minutes
  5. Top the roasted eggplant with the fennel and white bean mixture and serve warm

Nutrition

  • Serving Size: 1 eggplant half
  • Calories: 223
  • Sugar: 6.1
  • Sodium: 521
  • Fat: 7.7
  • Saturated Fat: 1.1
  • Unsaturated Fat: 6.2
  • Trans Fat: 0
  • Carbohydrates: 32.6
  • Fiber: 9.5
  • Protein: 9.2
  • Cholesterol: 0
Share1
Tweet
Pin251
+1
252 Shares