Name: Groovy 70s Vegan Dinner Tour: Disco Stuffed Eggplant & Shagadelic Citrus Cake
Prep time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large globe eggplants; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup cooked brown rice; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup fresh parsley, chopped; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and black pepper, to taste; 2 tablespoons nutritional yeast; Zest of 1 lemon; 4 cups mixed greens (for serving); 1 cup cherry tomatoes, halved; 1/4 cup vegan tzatziki or herby cashew sauce (for drizzling); 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/3 cup olive oil; 1/2 cup orange juice (fresh is best!); 1/4 cup coconut yogurt (unsweetened); 1 tablespoon apple cider vinegar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon orange zest; 1/2 teaspoon vanilla extract; 1/2 cup sliced almonds (optional, for topping); Powdered sugar, for dusting

Groovy 70s Vegan Dinner Tour: Disco Stuffed Eggplant & Shagadelic Citrus Cake

CrushedLemon1034

Step into a dinner party that echoes the smooth, vibrant grooves of the 1970s with this vegan two-course feast. The stuffed eggplant is a nod to “continental” classics, filled with smoky chickpeas, rice, and sun-dried tomatoes—rich, hearty, and stylishly retro. Paired with a shagadelic citrus cake, this dessert is moist, bright, and simple, with olive oil and orange juice capturing that California sunshine. Serve everything family-style, crank up some soulful tunes, and let the night radiate the carefree, colorful spirit of the era.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Slice eggplants in half lengthwise. Score flesh, drizzle with olive oil, and roast face-down on a lined baking sheet for 25 minutes until tender.
While eggplant roasts, heat a skillet over medium. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Scoop out some flesh from roasted eggplant halves, chop, and stir into the skillet with onion mixture. Add cooked rice, chickpeas, sun-dried tomatoes, parsley, smoked paprika, oregano, salt, pepper, and nutritional yeast. Mix well and cook for another 2-3 minutes.
Stuff eggplant shells with filling. Return to oven and bake 10-12 minutes more.
Make the cake: Lower oven heat to 350°F (175°C). In a bowl, whisk flour, sugar, baking soda, and salt. In another bowl, mix olive oil, orange juice, coconut yogurt, vinegar, orange zest, and vanilla. Add wet to dry, stir until just combined.
Pour batter into an oiled 8-inch round or square cake pan. Scatter sliced almonds on top if using. Bake 28-32 minutes, until golden and a toothpick comes out clean. Cool, then dust with powdered sugar.
To serve: Plate stuffed eggplants on a bed of mixed greens and cherry tomatoes, drizzle with vegan tzatziki or cashew sauce. Slice cake into wedges for dessert. Serve with your favorite vinyl record playing!