Vegan Stuffed Eggplant
Vegan Stuffed Eggplant is a delightful Mediterranean dish that combines the rich flavors of roasted eggplant with a savory filling of quinoa, fresh vegetables, and aromatic spices. This vibrant recipe is not only easy to prepare but also perfect for any occasion, from summer barbecues to cozy weeknight dinners. Each stuffed eggplant half is a feast for the eyes and the palate, making it an impressive centerpiece for gatherings with family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large eggplants
- 1 cup cooked quinoa
- 1 cup chopped tomatoes
- 1/2 cup diced red onion
- 3 minced garlic cloves
- 1/4 cup chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice each eggplant in half lengthwise and scoop out the flesh, leaving about half an inch around the edges.
- In a skillet over medium heat, sauté the red onion and garlic in olive oil until translucent (about 5 minutes).
- In a bowl, combine the sautéed mixture with quinoa, chopped tomatoes, diced eggplant flesh, parsley, and lemon juice; stir well.
- Generously fill each eggplant shell with the mixture and place them in the prepared baking dish.
- Drizzle with olive oil if desired and bake for about 25-30 minutes or until tender and golden brown.
Nutrition
- Serving Size: 1 stuffed eggplant half (150g)
- Calories: 215
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg