This supereasy vegan weeknight dinner from Bragg features just a few healthy ingredients, including heart-healthy organic olive oil.
Stuffed Baked Eggplant
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Ingredients
- 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
Instructions
- Cut eggplant in half, remove pulp, leaving thick layer in hulls.
- Mix all other ingredients, including eggplant pulp, in a bowl.
- 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.
