Vegetable-Stuffed Baked Eggplant -Vegan


For the Topping:


  1. Preheat oven to 350°F.
  2. Cut the eggplants in half, leaving the tops on and score the surface of the flesh with a knife.
  3. Place face-up on a baking tray up, drizzle with olive oil, and season with salt and pepper.
  4. Bake for about 20 minutes, or until soft.
  5. Gently saute the onions, garlic, mushrooms, all other vegetables, and cauliflowlover rice until golden brown.
  6. Remove the flesh from the roasted eggplants and stuff with vegetable mixture.
  7. Drizzle with olive oil, return to oven for a final five minutes, until crispy brown.
  8. Sprinkle with toppings to your liking and serve warm.
Nataliya P Serotonin-Plus Counselor

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