Recipe: Roasted Stuffed Eggplant w/Tomatoes (Vegan)

Happy Friday the 13th! Can you believe it’s the middle of May already and I am in month 5 of my new vegetarian lifestyle.  If you have been following my blog, you will already know that we grow a lot of our own favorite fruits and vegetables in our backyard but also have a plot at a community garden, just a few minutes from our home.  It’s not easy working a garden, dealing with pests and insects that want to munch on your garden goodies.  However, I can’t really blame them because it’s some good stuff that’s growing out there.  One of the MANY plants we have growing, that consistently is producing, are our eggplant plants.  Finding recipes to use them gets challenging at times because, aside from grilling, sautéing, sometimes baking them, it’s kind of boring to cook.

So, when I saw a recipe post on One Green Planet, I thought I would share it with you all because it just looks fabulous and it incorporates maple syrup & balsamic vinegar – double YUM!  So, I hope you will give this one a try as summer rolls in and you’re looking for a new eggplant recipe to try.



  • 2 medium eggplants, washed
  • 1 large clove of garlic, sliced
  • 5-6 medium tomatoes, sliced into circular shapes
  • 4 large char-grilled peppers/capsicums, sliced


  • 1/4 cup balsamic vinegar
  • 1/4 maple syrup
  • 2 tablespoons tamari or soy sauce
  • 1/2 teaspoon powdered or freshly grated ginger
  • 1 teaspoon granulated or fresh grated garlic
  • 1 tablespoon scallions or shallots
  • 1 teaspoon cornstarch



  1. Slice the eggplants lengthways (about 1/2-inch thick) sections, making sure that you don’t cut all the way to the tail of the eggplant. The eggplant should stay in one piece, with the slices being able to fan out.
  2. Place the eggplants onto a baking tray lined with non-stick parchment paper.
  3. With the solid side sections of each eggplant, cut some random slits through the skin and fill with some slivered pieces of garlic.
  4. Evenly place slices of tomato into the gaps of the eggplant sections. Be sure to fan out the eggplant as you go.
  5. Evenly place the peppers/capsicums over the tomatoes and into the eggplant gaps.
  6. Preheat oven to 350°F.


  1. Get a mixing bowl or large glass jar with a screw top lid and add all of the glaze ingredients except the cornstarch. Stir or shake until well combined.


  1. Using a basting brush, baste the eggplants with about 1/4-1/2 of the glaze mixture.
  2. Place the eggplants in the oven and bake for approximately 45 minutes, or until cooked to your liking.
  3. Place the left over glaze liquid and the cornstarch into a small pot or pan. Prior to turning on the heat mix all of the ingredients together so that you don’t end up with lumps in your glaze.
  4. Turn heat on to medium-high and stir constantly until the mixture thickens. Remove from heat and set aside until your eggplant finishes baking.
  5. Remove eggplants from oven and lift onto a plate or serving platter.
  6. Pour any eggplant cooking juices into the glaze mixture and stir together. Drizzle over the eggplant and serve.