Vegan Spinach and Olive Eggplant
This dish features tender roasted eggplant halves stuffed with a savory mix of sauteed spinach, garlic, tomatoes, and briny olives. It’s rich in Mediterranean flavors, easy to make, and 100% plant-based. Serve it as a light main course, appetizer, or side dish — great for weeknight dinners or elegant meatless meals.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50–55 minutes
Ingredients
For the Eggplant:
2 medium eggplants, halved lengthwise
2 tbsp olive oil
Salt & pepper to taste
For the Spinach & Olive Filling:
1 tbsp olive oil
3–4 garlic cloves, minced
1 small red onion, finely chopped
1 large tomato (or ½ can diced tomatoes), chopped
4 cups fresh spinach (or 1 cup frozen, thawed and drained)
½ cup chopped black or green olives (like Kalamata)
1 tbsp tomato paste (optional, for richness)
1 tsp dried oregano or Italian seasoning
Salt & pepper to taste
chili flakes or smoked paprika
Optional Toppings:
Toasted pine nuts or chopped walnuts
Fresh parsley or basil
Vegan feta or tahini drizzle
Instructions
Step 1: Roast the Eggplant
1. Preheat oven to 400°F (200°C).
2. Score the flesh of each eggplant half in a crosshatch pattern (avoid cutting through the skin).
3. Brush with olive oil, sprinkle with salt and pepper.
4. Place cut side up on a baking sheet and roast for 30–35 minutes, until tender and golden.
Step 2: Make the Filling
1. While eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat.
2. Add onion and garlic; sauté for 3–4 minutes until soft.
3. Stir in tomato, tomato paste (if using), olives, and herbs. Cook for 5 minutes.
4. Add spinach and cook until wilted. Season with salt, pepper, and optional chili flakes.
Step 3: Assemble
1. Once eggplant is tender, scoop out some flesh (optional) to create a shallow cavity.
2. Fill each eggplant half with the warm spinach-olive mixture.
3. Return to oven for 5–10 minutes to meld flavors (optional but enhances taste).
4. Garnish with herbs, nuts, or vegan cheese if desired.
Tips & Notes
Make it a meal: Serve with quinoa, couscous, or crusty bread.
Make ahead: Roast eggplants and prep filling separately. Stuff and reheat when ready to serve.
For extra flavor: Add capers, sun-dried tomatoes, or lemon zest.
Low-oil version: Roast and sauté with veggie broth instead of oil.
Serving Ideas
As a main with lemon rice, chickpea salad, or pita bread
As a side for a Mediterranean platter with hummus and grilled veggie.
With a dollop of vegan yogurt or tahini dressing
Frequently asked questions FAQs
Q: Can I use frozen spinach?
A: Yes! Just thaw and squeeze out excess water before using.
Q: What kind of olives work best?
A: Kalamata, Castelvetrano, or green olives all work well. Use your favorite!
Q: Can I make this in advance?
A: Absolutely. Store assembled eggplants in the fridge for up to 3 days and reheat in the oven or microwave.
Q: Is this gluten-free?
A: Yes! Naturally gluten-free, unless you serve it with bread containing gluten.
Nutrition Facts
Approximate, varies by toppings and oil used:
Calories: ~220
Protein: 5g
Fat: 14g
Carbohydrates: 18g
Fiber: 7g
Sugar: 6g
Sodium: ~450mg