Organic Garden Vegetable Stuffed Eggplant

Last week I created yummy new vegan recipe, in which I blend some organic vegetables from my garden to create a delicious eggplant dinner.

But before you get cooking, here’s a quick rundown of the nutritional benefits of eggplant.

While mostly eggplant is taken as a veggie, actually it is a fruit. Eggplant is not only a perfect option for versatile recipes, but it is also very healthy for humans. Eggplant fight against some of the serious modern diseases.

Initially, eggplant is a perfect source of vitamin B1 and fiber. On a secondary level, it contains folate, potassium, niacin, vitamin k, and B6. It also has some necessary phytonutrients, which helps in improving the blood circulation and brain performance. But an important thing about eggplant is that most of the mentioned nutrients are present in the skin. This is something people don’t know and reduce its benefits through removing the skin.



The latest scientific studies have proven that eggplant can help you in maintaining the cholesterol level, because they are rich in bioflavonoids, which helps in controlling the blood pressure and remove stress.

But the benefits won’t stop here!

Studies have also shown that eggplant can help in maintaining the diabetes level, because of low soluble carbohydrate content and high fiber in it.

Well, I hope you got enough knowledge about the plant, so let’s get to the recipe. Have fun!

Have fun!


1 medium eggplant
1 brown onion
2 stalks celery
1 green pepper
5 small leeks (or 2 large)
2 tablespoons fresh herbs, chopped (thyme, chives, parsley)
1 tablespoon olive oil
1/2 cup wheat bran
1 cup chopped fresh tomatoes
4 sundried tomatoes
Salt and pepper

Cooking Directions:

1. Preheat oven to 200 degrees C.

2. Cut eggplant in half lengthwise and scoop out the pulp with a spoon. Chop the pulp into small pieces and set the shells aside. Chop onion, celery, green pepper and leeks.


3. Heat olive oil in a large saucepan. Add eggplant pulp and other chopped vegetables and sauté until vegetables are tender. Stir in fresh tomatoes, wheat germ and fresh herbs. Add salt and pepper to taste.

4. Remove from heat.

5. Place eggplant shells on a lightly oiled baking dish.

6. Using a large spoon, add the vegetable mixture to each of the eggplant shells. Garnish with chopped sun dried tomatoes.

7. Bake for 30 minutes until shells are tender and vegetables are crispy on top. If you have any extra mixture, stir it into some pasta and make a side dish.

Read full article here:

Sharing Is Caring
Share on Google+0Share on Facebook0Tweet about this on TwitterPin on Pinterest0Share on Reddit0