Vegan stuffed eggplants with vegan béchamel and amazing stuffing from minced mushrooms.

My husband Alex is crazy about stuffed eggplants and their vegan version left him speechless. Specifically, he told me "it was very little, I wanted more".

This recipe is super easy, healthy and delicious.

The ingredients you will need to make the easiest, vegan stuffed eggplants are eggplants, mushrooms, tomato sauce, onion. As for the béchamel, it is the classic vegan béchamel that I make for pastitsio, moussaka, etc.

In this particular béchamel I did not use any vegan cheese and it is delicious that way too. I just slightly increased the amount of salt and black pepper.

If you like this recipe then you can try some of the following:

Eggplants with Cheese

Eggplant Sticks in the Oven

Eggplant lasagna

Vegan Stuffed Eggplants

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 409
An amazing, Greek food in its vegan version. You will love it anyway.

Ingredients

  • 3 eggplants
  • 1 tbsp olive oil
  • salt
  • black pepper
  • oregano

for the filling

  • 400 gr. mushrooms
  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 250 gr. tomato sauce
  • 60 gr. vegan feta cheese

for the béchamel

  • 210 ml. almond milk
  • 20 ml. olive oil
  • 20 gr. flour
  • salt
  • black pepper
  • nutmeg

Instructions 

  • Start by cutting the aubergines in half. Cut their flesh into cubes and add the olive oil, salt, black pepper and oregano. Bake for 30-40 minutes at 180C.
  • Meanwhile, prepare the filling. Pour the olive oil in a non-stick pan. Once warm, add the onion. After 1-2 minutes add the garlic and mushrooms. Cook for 4-5 minutes and then add the tomato sauce. Let your sauce make. If you think it is necessary, add a little water.
  • Finally, add the grated vegan feta cheese. Set aside.
  • Once the aubergines are done, take them out of the oven and remove their flesh. Put it in the minced mushrooms. Stir. Fill the aubergines.
  • Now is the time to prepare the béchamel. Put the olive oil and flour in a saucepan. Stir until smooth. Slowly add the milk. Stir at the same time. Add salt, black pepper and nutmeg and continue stirring until the béchamel thickens.
  • Spread it on your aubergines and put it back in the oven for about 20 minutes. Take it out of the oven and enjoy.
Calories: 409kcal
Course: Main Course
Cuisine: Greek
Keyword: eggplant

Nutrition

Calories: 409kcal

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