There’s so much about this dish I love. First, it’s the quinoa element. I’m always looking for interesting ways to enjoy quinoa beyond the usual, and this recipe makes it ever the more appealing and worthy of main-dish status. Next, it’s the eggplant. I love its texture, especially when contrasted with a grain. Lastly, it’s the vegetables and spices, which tantalize the taste buds. Your tongue gets to taste and feel all the flavors and textures. You’ll love this recipe for quinoa and veggie stuffed eggplants! Enjoy!
Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.
Quinoa and Veggie Stuffed Eggplants
Keywords: main vegetarian eggplants quinoa
- 1 large eggplant
- ¼ cup dry quinoa, cooked according to package instructions
- 1 medium onion, chopped
- 5 white button mushrooms
- 2 green onion (or one spring onion), chopped
- 1/4 red bell pepper, chopped
- 1 carrot, chopped
- 1 long green pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tomato, chopped
- ¼ bunch parsley
- 4 (+2) ounces cheddar cheese
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon coriander
- Salt and pepper to taste
Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut-side facing up. Drizzle with 1 tablespoon olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.
Except the tomato and cheese, sauté the chopped veggies in 2 tablespoon of olive oil over medium-high heat with salt and pepper. Add the tomato paste after 2-3 minutes and stir. Cook until the vegetables are tender. Add the chopped tomato (leaving a few pieces for garnish), 4 ounces of cheese (grated), and the cooked quinoa rice. Stir until combined. Add paprika, cumin and coriander. Stir and set aside.
Remove the eggplants from the oven. Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing. Place the stuffing into the eggplants halves. Top with a few sliced tomatoes, sprinkle more cheese for presentation, and drizzle with 1 tablespoon olive oil. Place back into the 375 degree Fahrenheit oven for 20 minutes.
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