Onion and Tomato Stuffed Eggplants

Meatless Monday has made a comeback in my kitchen. While I tend to be conservative with meat and primarily enjoy fish as a non-plant based source of protein, I make an extra effort to honor Meatless Monday.

To kick start your Meatless Monday menu, try a new favorite recipe of mine. Rich purple eggplants are a true brain food – rich in phytonutrients, which have been shown to protect cells from damage and free radicals. If you’re starting my cleanse – and I truly hope you will give it a go to see how amazing you can feel – this is the perfect dinner option any night of the week.

Meatless Monday – Onion and Tomato Stuffed Eggplants
Recipe Type: Dinner
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
Serves: 4
A simple, nutrient-rich and meat-free dinner option.
  • 4 small eggplants
  • 1 Tbsp. olive oil or olive oil spray
  • 1 tsp. coconut oil
  • 2 purple onions, chopped
  • 2 tomatoes, chopped
  • Small bunch parsley, chopped
  • Himalayan sea salt and pepper, to taste
  1. Preheat oven to 180 degrees C/350 degrees F.
  2. Slice 4 small eggplants lengthwise, then in half (do not cut all the way through). Salt eggplant generously and leave to sweat for 30 minutes.
  3. Wash and pat dry, then scoop out the flesh of the sliced eggplant and set aside.
  4. Drizzle or spray eggplant cups with olive oil and roast in the oven for 15 minutes.
  5. Chop 2 purple onions and 2 tomatoes.
  6. Heat a small pan with coconut oil and saute onion and tomato. Add diced eggplants and saute until cooked, about 10 minutes.
  7. Remove eggplant cups from oven and fill with sauteed vegetable mix. Return to the oven and bake 20 minutes.
  8. Garnish with chopped parsley and serve.


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