Vegan Kimchi Stuffed Eggplant

EGGPLANT FEAST TAKEN TO THE NEXT LEVEL !

Print Friendly, PDF & Email
  • SERVES: 3 MINS

  • COOK TIME: 25 MINS

  • COURSE: LUNCH, MAIN COURSE

  • SERVES: 3 MINS

  • COOK TIME: 25 MINS

How To Make VEGAN Kimchi Stuffed Eggplant

A little while back we asked the Bondi Harvest community what kind of recipes you wanted to see.

We received an overwhelming response asking for Vegan recipes so here you have it. Guy’s created this recipe just for you; VEGAN Kimchi and cauliflower rice stuffed baked Eggplant perfection. This recipe has is all its simple, healthy, great for your gut flora and its vegan deliciousness.

Ingredients

  • 1 eggplant cut in half w flesh sliced (See Video)
  • 1 cup Kim chi Vegan
  • 5 tablespoons cauliflower rice
  • 1 bunch coriander
  • 1 teaspoon sesame seeds
  • 1 teaspoon turmeric
  • 1 tablespoons yogurt coconut
  • 1 tablespoons pomegranate seeds

Instructions

  • Preheat oven 200°C/400f
  • Rub your eggplant halves with olive oil then season with salt and pepper, bake for 5 -8 minutes until tender on a baking tray.

  • Remove your baked eggplant from the oven, scoop out the flesh leaving the skin untouched to create a bowl.

  • To make stuffing mix kimchi, cauliflower rice, coriander, sesame seeds, eggplant flesh and turmeric in a bowl.
  • Transfer your stuffing back into your eggplant skin bowls and bake for another 10 minutes.
  • Serve hot with some greek yogurt and pomegranate

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group!