Description
A delicious vegan dish featuring eggplant stuffed with a savory mixture of vegetables and spices.
Ingredients
Scale
- 2 medium eggplants
- 1 cup quinoa, cooked
- 1 cup diced tomatoes
- 1 cup chopped bell peppers
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh.
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add bell peppers and diced eggplant flesh, cooking until tender.
- Stir in quinoa, tomatoes, cumin, paprika, salt, and pepper.
- Fill the eggplant halves with the mixture.
- Place stuffed eggplants on a baking sheet and bake for 25-30 minutes.
- Serve warm.
Notes
- Customize stuffing with your favorite veggies.
- Top with fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan stuffed eggplant, eggplant recipes, vegan recipes