Description
Delicious vegan stuffed eggplant filled with flavorful ingredients.
Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh.
- Chop the eggplant flesh and set aside.
- In a pan, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add chopped eggplant flesh, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Stir in quinoa, black beans, and diced tomatoes. Cook for another 5 minutes.
- Fill the eggplant halves with the mixture and place them on a baking sheet.
- Bake for 25-30 minutes until eggplants are tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust spices according to your taste.
- Can substitute quinoa with rice or lentils.
- Serve hot or at room temperature.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan stuffed eggplant, eggplant recipes, plant-based meals