Vegetable Stuffed Eggplant

This dish is a Turkish mainstay pairing the Middle Eastern staple – eggplant – with the classic combination of peppers, onions, and tomatoes. Traditionally, you’ll find it stuffed with ground lamb and veggies, but the all-veggie version is just as juicy and delicious and oh so comforting!



Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.

Vegetable Stuffed Eggplant

by Aylin @ Glow Kitchen


  • 1 large onion, chopped
  • 2 green peppers, seeded and chopped
  • 1 scallion, chopped
  • 1 garlic bulb, skinned and chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp tomato paste
  • 2 tomatoes, chopped
  • Fresh tomatoes and green pepper for garnish


Place four eggplants on a baking sheet. Make a small, 2-inch long incision on the side facing up of each eggplant. This allows for steam to exit while they roast.


Pop into the oven at 400 degrees Fahrenheit for approximately 30 minutes, or until the eggplant bakes down to a withered look and is soft all the way throughout.  Slice halfway through the flesh and pull open and to the side the eggplant to create a pocket for the vegetables.


While the eggplant is cooking, cut the pepper, scallion, onion, and garlic.


Sauté over medium heat with 1/3 cup olive oil and salt and pepper. When the onions begin to become translucent, add the tomato paste and chopped fresh tomatoes. Mix until thoroughly combined and cook until the liquid from the tomatoes has evaporated and the mixture begins to feel dry against the pan.



Into the eggplant pockets, place the vegetable mixture evenly across all four.


Top each with a slice of fresh tomato and green pepper.




Bake for another 25-30 minutes in a 375 degree Fahrenheit oven. The eggplant will absorb the flavors of the vegetable mixture and the juice from the fresh tomato and pepper will seep into the entire dish.


So flavorful, so rich, yet so so so healthy! It only looks like you’ve labored in the kitchen for hours. Wow your family or dinner guests (and yourself, of course!).


I guarantee you’ll enjoy these, even those of you who generally don’t like eggplants.


Bon Appetit!

xo Aylin

Leek Lava

Leeks are extremely versatile and pack enough taste to cook as simply as possible and still have a satisfying dish. For this recipe, I skipped using any oil or butter and simply baked chopped leeks with tomato puree and some garlic and onion for a savory dish with deep flavor that complements any grain you have on hand.


Leeks: reduce LDL (bad) cholesterol, fight colon and prostate cancer with its carcinogen-fighting quercetin content, contain protective antioxidants carotenoids, lutein and zeaxanthin, prevent aging, keep down high blood pressure, are low in calories, are blood cleansers, and heal wounds.

Tomato Leek Lava

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Keywords: bake boil simmer lunch side dinner vegan vegetarian fat free leeks tomato puree brown rice

Ingredients (2 servings)

  • 3 leek stalks, chopped
  • 8 oz tomato puree
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 servings cooked brown rice


Chop the leeks, 1/2 onion, and garlic. Place onto a baking sheet and evenly pour one cup of tomato puree atop the veggies. Season with salt and pepper and pop into the oven at 375 degrees Fahrenheit for about 20 minutes or until leeks are cooked through.



Serve atop brown rice or grain of choice.





Bon Appetit!

xo Aylin