Stuffed Eggplant with Orzo Pasta
Ingredients
- 2 Tbsp avocado oil
- 8 oz orzo pasta
- 1 onion
- 1/2 cup cherry tomatoes
- 1 cup packed fresh spinach
- 2 cups mushrooms
- 3 cloves garlic
- 3 Tbsp tomato paste
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup vegetable broth
- 4 medium-large eggplants
- 1/2 tsp crushed red pepper
- 1 cup vegan mozzarella cheese
Preparation
Preheat the oven to 400 degrees F (204 C).
Place the eggplant halves flesh side up.
Using a sharp knife, cut the flesh in diagonal lines about an inch apart.
Turn and repeat the cutting on both sides to create a diamond pattern.
Cut around the edge of the eggplant, leaving a 1/4 inch perimeter of skin.
Brush 1 tablespoon of oil on the flesh of the eggplant.
Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper evenly on top.
Bake for 40 minutes.
While the eggplant is baking, bring a medium-sized pot of water to a boil.
Cook orzo pasta according to package instructions.
Drain the water and set aside.
Heat a large pan on medium heat and add 1 tablespoon oil, onion, garlic, and mushrooms.
Cook for 2-3 minutes or until onions are translucent.
Add the cooked orzo pasta, cherry tomatoes, tomato paste, 1/2 teaspoon salt, oregano, basil, thyme and mix.
Cook for 2-3 minutes.
Slowly add in the vegetable broth and fresh spinach.
Turn off heat and set aside.
Take eggplants out of the oven.
When cooled, scoop out the eggplant flesh and mix it with the orzo pasta, being careful not to rip the skin.
Divide the orzo filling between the eggplant skins.
Sprinkle with cheese.
Place in the oven to broil at 500 F to 550 F (260-290 C) for 2-3 minutes until the cheese has melted.
