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. Check out our other vegan dinner recipes under 300 calories
Ingredients
Scale
- 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
- Preheat the oven to 400F. Line a baking sheet with parchment paper
- 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
- 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
- Add the beans, grape tomatoes and balsamic vinegar and cook for an additional 5 minutes
- Top the roasted eggplant with the fennel and white bean mixture and serve warm
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: Roasted
- Cuisine: Italian vegan
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