I love eggplant and I consistently have them in my kitchen thanks to my garden. Eggplants are extremely versatile and are easy to dress up with some flavor, especially spice blends!
In this recipe, we use Healthy On You® While My Za’atar Gently Weeps Middle Eastern Spice blend. Our eggplants and cauliflower rice serve as great blank canvases to highlight delicious flavors like lemony sumac, toasted sesame seed, and fragrant herbs.
Try this amazing recipe any day of the week for an easy, vegan option! If you can’t find round eggplants, you can grab the oval Italian varieties. Cut these longer eggplants from stem to bottom and stuff both halves. Enjoy!
Makes 4 servings
medium round eggplants olive oil pinch of sea salt and pepper bag of frozen cauliflower rice (12 oz) olive oil cloves garlic, minced yellow onion finely chopped chopped fresh parsley Mint leaves chopped for garnish crumbled feta cheese for garnish tahini honey or other sweetener clove garlic, minced juice from ½ of a lemon water
For the Eggplant Nests:
Cauliflower Rice Stuffing:
Lemon Tahini Dressing:
medium round eggplants
pinch of sea salt and pepper
bag of frozen cauliflower rice (12 oz)
cloves garlic, minced
yellow onion finely chopped
chopped fresh parsley
Mint leaves chopped for garnish
crumbled feta cheese for garnish
honey or other sweetener
clove garlic, minced
juice from ½ of a lemon
Preheat oven to 375 °F.
Slice the top and bottom off of each eggplant.
Brush the outside and inside of each eggplant with olive oil and sprinkle with salt and pepper.
Place on a parchment-lined baking sheet and move to the oven. Set your timer for 30 minutes.
While the eggplant nests bake, begin your stuffing: Heat the olive oil, minced garlic, and chopped onion in a skillet over medium heat.
Add in the cauliflower rice and the While My Za’atar Spice Blend and sauté until softened. Add in the parsley and stir for another minute. Remove from heat.
Next, make your lemon tahini dressing: whisk together the tahini, lemon juice, honey, and minced garlic until a smooth sauce forms.
Once the eggplants are done cooking, remove them from the oven and carefully scoop out the insides. Add the cooked insides of the eggplant to the cauliflower rice stuffing and mix thoroughly.
Divide the cauliflower rice stuffing and fill the eggplant nests before returning them to the oven. Cook for 5 more minutes.
Remove from the oven. Top with feta crumbles, chopped mint, and drizzle with lemon tahini dressing.