Vegan Eggplant Pockets
Try this Vegan Eggplant Pockets recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon freshly ground pepper
- 1 clove of garlic minced
- 1/4 cup chopped fresh italian parsley
- 1/3 upextra-virgin olive oil
- 1 cup fresh breadcrumbs (made without eggs)
- 1/2 cup vegan mozzarella cheese
- 1/2 cup finely chopped tomato
- 1 heaping tablespoon golden raisins
- 1 tablespoon pine nuts (lightly toasted)
- 1/2 teaspoon salt (i used fine sea salt)
- 16 eggplant slices (cut 1/4 inch thick)
- Carbohydrate 0.085063125 g
- Cholesterol 0 mg
- Fat 0.00427875 g
- Fiber 0.03478125 g
- Protein 0.014371875 g
- Saturated Fat 0.00128625 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.05775 mg
- Sugar 0.050281875 g
- Trans Fat 0.000183750000000001 g
- Calories 0 calories
Line a baking sheet with parchment paper.In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and ¼ teaspoon of salt and pepper. Set aside.Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.Place half of the eggplant slices on the prepared baking sheet.Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.
