Eggplant Stuffing

Eggplant Stuffing
Prep time
Total time
Serves: 4-6
  • 1 large or 2 small eggplants
  • 2 carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • ½ Tbsp. dried sage
  • 1½ cups vegetable broth
  • ½ Tbsp. dried thyme
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • salt & pepper to taste
  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl. Add olive oil, salt & pepper and place on a baking sheet. Broil for 10-15 minutes until soft. Set aside. Turn oven down to 350°F.
  3. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat. Stir well until it starts to sizzle. Add vegetable broth and bring to a boil. Add seasoning and cook for 10-20 minutes.
  4. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  5. Before serving, juice orange over stuffing and serve hot.


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