• 1 large, firm eggplant
  • 2 teaspoons grated soy cheese
  • ½ tablespoon Bragg Liquid Aminos
  • 1 tablespoon Bragg Organic Olive Oil
  • 1 cup whole-grain bread crumbs
  • 2 tomatoes, chopped
  • 1 green pepper, minced
  • 1 cup celery, finely cut
  • 2 tablespoons red onion, minced
  • Shake of Bragg Sprinkle

Stuffed Baked Eggplant


This supereasy vegan weeknight dinner from Bragg features just a few healthy ingredients, including heart-healthy organic olive oil. 

  1. Cut eggplant in half, remove pulp, leaving thick layer in hulls.
  2. Mix all other ingredients, including eggplant pulp, in a bowl.
  3. Fill eggplant hulls, place in baking casserole with one cup distilled water in bottom. Cover and bake 30 minutes or until done at 325 degrees. Serves 4.
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