Vegan Stuffed Eggplant with Turmeric Rice

Stuffed eggplant with brown rice, sweet dried fruits, bright mint, and nutty tahini makes for a delicious and nourishing meal for two

Neither of us were going to admit the kitschy tiki-themed bar down the road was where we wanted to go for dinner, but since it was smack between each of our first restaurant choices, there we we were.

I couldn’t help ordering a Mexican beer. As I sipped on it, my glance met my husband’s and I knew what we were both thinking. It was no Key West, but the Jimmy Buffet cover band was a nice touch.

I have such a heart for the Caribbean. Jay and I have been so fortunate to have visited many of the islands that dot this part of the world. Each one has it’s own captivating charm that we’ve fallen in love with and we were heartbroken to hear about the devastation some of the islands faced with hurricane Irma.

Writing about food feels so small when so many people are facing an incredible amount of loss. If you or you loved ones have been effected by the recent hurricanes, know that you are in our prayers. Get some ideas how you can help here and remember that donating blood is another great way to assist.

This recipe was a spur-of-the-moment collaboration of everything I had in the pantry. If you’re new to working with eggplant, this is an easy way to get acquainted with it. The flesh gets removed from the skin and cooked until tender and soft. Hearty rice, sweet dried fruits, bright mint, and nutty tahini help balance out this nourishing meal.

Vegan Stuffed Eggplant with Turmeric Rice

Serves 2

  • 1/2 Cup Brown Rice
  • 1 Cup Vegetable Stock
  • 2 Tbsp Olive Oil
  • 1 Medium Eggplant
  • 1/4 Cup Sliced Almonds
  • 1 Tsp Turmeric
  • 1 Tsp Ground Coriander
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/4 Cup Raisins
  • 8-10 Dried Apricots, chopped
  • 1/2 Cup Mint, chopped
  • 2 Tbsp Tahini

Add the rice and vegetable stock to a small saucepan and bring to a simmer. Cover the pan, turn the heat to ‘low,’ and allow to cook for 35 minutes. Leave covered and remove from heat.

While the rice is cooking, heat a large pan over medium heat and add the olive oil. Cut the eggplant in half lengthwise. Run a sharp knife around the inside of the eggplant, leaving about a quarter inch of flesh around the rim. Score the inside and remove the chunks of eggplant from the skin, saving the skin to stuff later Add the eggplant to the pan and season with turmeric, coriander, salt, and pepper.

While the eggplant is cooking, heat a small pan over medium heat and add the almonds, tossing every couple minutes until lightly toasted and fragrant.

After about 15 minutes, test the eggplant to see if it’s tender. Once the eggplant has cooked down, add the rice, raisins, apricots, and almonds to the pan. Remove from the heat and add the mint. Spoon equal amounts of the eggplant mixture into the reserved skins, drizzle with the tahini, serve, and enjoy!