Stuffed Baked Eggplant with Cashew Mozz

I made this for supper tonight.  I took pictures as I was making it, glad I did so I can share with you all. I topped it with a vegan mozz which is a cashew mozzarella – here is the website and recipe link for the mozz:  Vegan Mozzarella 

 

 

Ingredients:

1 Ichiban Japanese eggplant

1 zucchini

1/2 portobella mushroom cap

1 scallion

1 large red jalapeno

1 turmeric root about 1/2 diameter by 2″ long

salt, pepper, garlic powder, olive oil

 

Instructions:

Cut eggplant in half and split halves to make eggplant boats.

Scrape inside of eggplant boats, leaving about 1/2″ of the white meat of eggplant. and split the halves.

Place the eggplant boats in a cast iron skillet and set aside. Chop the eggplant that was scraped out and mix all together then scoop into the eggplant boats.

Bake at 30 F for 20 minutes.

Remove from oven and keep covered, let stand about 20 minutes. Sprinkle tops with nutritional yeast.

 

I made the cashew mozz and served it over the baked eggplant.