Stuffed Eggplant


Uncategorized / Friday, April 6th, 2018

The word eggplant is kind of a turn off, not gonna lie. But like most foods that have negative connotations, they can be cooked up nicely and taste super yummy! Like this stuffed eggplant. Bake it, stuff it, BAM… dinner is served.

But really, there are some weeks when we are struggling to figure out what to make for dinner. Everything just repeats it self for the most part, if not its just a different variation of whatever you had last week. This week, we changed it up. Trying to think of something to make all in one for easy cooking and transporting, I was thinking stuffed … peppers (we had done a stuffed pepper which I love), tomatoes… EGGPLANT!

Eggplants are super packed with nutrients and benefits too. Not that I am a health professional by any means, but still like to know whats going into my body.

This is another one of those recipes that you can kinda change it up as you please. Which is nice because if you forget one thing at the store, its not going to ruin the recipe.

Things you will need to make stuffed eggplant:

  • Eggplant
  • Quinoa
  • Drained Diced Tomatoes
  • Zucchini
  • Mushrooms
  • Chopped Shallots
  • Minced Garlic
  • Tomato Juice
  • Spinach
  • EVOO

See, not that many crazy ingredients for stuffed eggplant.

First, cut the eggplant in half longways, rub olive oil over the inside. Place in oven at 375ºF for 20-25 minutes.

Add chopped shallots, garlic, and mushrooms to oiled pan. Sauté until fragrant. Add in spinach, zucchini, tomatoes, and quinoa. Mix all together. Lastly, add in tomato juice. Heat through.

 

Top/stuff eggplants with generous amounts of quinoa mixture.

Eggplant

Pop back in oven for another 15 minutes.

Serve Hot!

Easy, Tasty, Vegan!

Simple Vegan Recipes

 

 

 

Ingredients

  • 2 Medium Eggplants
  • 2 Cups Quinoa Cooked
  • 1 Diced Zucchini
  • 1.5 Cups Chopped Mushrooms
  • 2 Chopped Shallots
  • 2 Cloves Minced Garlic (3 tsps)
  • 2 Cans Drained Diced Tomatoes (save 2 tbsp juice)
  • 2 TBSP Tomato Juice
  • 1 Cup Spinach
  • EVOO

Instructions

  1. Cut the eggplant in half lengthwise, rub olive oil over the inside. Place in oven at 375ºF for 20-25 minutes.

  2. Add chopped shallots, garlic, and mushrooms to oiled pan. Sauté until fragrant. Add in spinach, zucchini, tomatoes, and quinoa. 

  3. Mix together and add in tomato juice. Simmer on low for 5 minutes.

  4. Top/stuff eggplants with generous amounts of quinoa mixture.

    Pop back in oven for another 15 minutes.

StuffedEggplantPinterest

 


One Reply to “Stuffed Eggplant”

Leave a Reply

Your email address will not be published. Required fields are marked *