Roasted Eggplant with Savory Cornbread Stuffing Video

A bit over three years ago, I made this roasted eggplant dish for my very first Thanksgiving dinner. I was usually the cook at family dinners and all my past feature dishes where animal-based. Not feeling 100% confident, I started my holiday meal testing early; about a month before Canadian Thanksgiving. This dish was one of the first successes and is still a favourite.


This year, I decided to finally make a video tutorial to go along with the recipe! I hope it’s useful to someone out there!

Video Tutorial for Roasted Eggplant with Savory Cornbread Stuffing


For the original Roasted Eggplant with Cornbread Stuffing recipe in text form,click here.

This dish is just not the same without gravy. My favourite gravy to use is this Thyme Mushroom Gravy. It uses fresh mushrooms cooked down with vegan butter or olive oil, mixed with flour to make a roux, seasoned and cooked with vegetable broth. Fresh thyme straight from the windowsill garden really finishes it off.


If you don’t have access to these fresh ingredients or you want something that is almost instant, this lazy gravy is for you! All you do is mix your seasonings, vegetable bouillon powder, and thickener of choice (flour, cornstarch, tapioca flour or potato starch) with cold water, then cook it! Takes about 5 minutes from beginning to end. It’s really customizable too as you can choose to make it oil-free and gluten-free.

Video Tutorial for Lazy Gravy


This year, while I have been cooking up tons of Christmas dishes and sweets, I’m not actually planning on doing a Christmas dinner. It will just be my boyfriend, the cat, and I so we will probably spend the day watching movies with random snacks. And it will be the best. 🙂


I hope everyone is having a wonderful holiday season! Enjoy!

More winter holiday meal ideas:

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