I love stuffed red peppers. When I don’t have red peppers I use eggplant. You can find at the market small eggplant perfect to be stuffed. This is a simple vegan weeknight dinner, side dish, or entrée. The recipe is plant-based, meat-free, low carb, and easy to make.
Stuffed eggplant with quinoa
Eggplants/aubergines are awesome. You can bake them or grill them. This is the way I love them.
Eggplants have many health benefits. They contain lots of fiber, vitamins, and minerals and are rich in antioxidants. The skin of the eggplant is rich in antioxidants, fiber, potassium, and magnesium.
You can stuff the eggplant with beans, lentils, or chickpeas.
Ingredients:
3 cups cooked quinoa1 cup dried porcini mushrooms left in water overnight1 teaspoon cumin1 carrot chopped1 onion chopped1/2 teaspoon chili powder, or more to tastesalt and freshly ground black pepper, to taste3 eggplants, tops cut, stemmed and seeded
Directions:
In a bowl combine all ingredients together except the eggplants. Spoon the filling into each eggplant. Place each one in a pot with the cavity side up. Add some water (I used the water from the dried mushrooms.)
Boil 25-30 minutes or until the peppers are tender.
Enjoy!
Stuffed eggplant with quinoa
Published by Gabriela Lupu
Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It’s gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.
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