Why You’ll Love This Recipe
- Nutrient-Packed: Full of fiber, protein, and vitamins from veggies, chickpeas, and grains.
- Flavorful: Spiced with cumin, paprika, and chili powder for a warm, smoky taste.
- Versatile: Can be made with quinoa or brown rice to suit your preference.
- Perfect for Entertaining: A beautiful and satisfying main dish for family or guests.
- Vegan & Gluten-Free: Suitable for many dietary needs without sacrificing taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium eggplants
- 1 cup quinoa or brown rice, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Directions
- Preheat oven to 375°F (190°C).
- Cut eggplants in half lengthwise and scoop out some flesh to create boats; reserve the flesh for stuffing.
- Cook quinoa or brown rice according to package instructions; set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until fragrant.
- Add diced bell pepper and cook for 5 minutes until softened.
- Chop reserved eggplant flesh and add to skillet; cook until softened.
- Stir in chickpeas, spinach, cherry tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook 5-7 minutes until spinach wilts.
- Fold in cooked quinoa or rice, mixing to combine evenly.
- Spoon filling into eggplant halves, pressing gently to pack.
- Place stuffed eggplants on a parchment-lined baking sheet and bake 25-30 minutes until eggplants are tender.
- Remove from oven, cool for 10 minutes, and garnish with fresh parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Variations
- Grain Choices: Substitute couscous, bulgur, or farro for quinoa or rice.
- Add Nuts: Mix in toasted pine nuts or walnuts for extra crunch.
- Cheesy Option: Add vegan or regular cheese on top before baking.
- Spicy: Increase chili powder or add fresh chopped jalapeños.
- Herbs: Experiment with fresh basil, cilantro, or oregano for different flavors.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or microwave until warmed through.
- Can be prepared ahead and refrigerated before baking.
FAQs
Can I use frozen spinach?
Yes, thaw and drain excess liquid before adding.
What if I don’t have quinoa?
Brown rice or any whole grain works well.
Can I freeze stuffed eggplants?
Yes, freeze before baking and bake from frozen, adding extra time.
How do I keep eggplants from getting soggy?
Salt the scooped eggplant flesh and let it sit for 30 minutes, then drain to remove moisture before cooking.
Can I add other vegetables?
Absolutely, zucchini, mushrooms, or corn are great additions.
Is this recipe gluten-free?
Yes, if you use gluten-free grains.
Can I make this recipe nut-free?
Yes, it’s naturally nut-free unless you add nuts as a variation.
How spicy is the dish?
Mild by default; adjust chili powder for heat.
Can I make this recipe vegan?
Yes, it’s fully vegan as is.
What sides pair well with this dish?
Serve with a fresh green salad, crusty bread, or roasted vegetables.
Conclusion
Vegan Stuffed Eggplant is a wholesome, flavorful dish perfect for plant-based meals or anyone looking to enjoy a nourishing and delicious dinner. The combination of spices, vegetables, and grains makes it a comforting yet fresh main course that’s sure to impress.
Vegan Stuffed Eggplant: An Incredible Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Vegan Stuffed Eggplant is a hearty, flavorful plant-based dish featuring tender eggplant boats filled with a savory mixture of quinoa or rice, chickpeas, and vibrant vegetables, seasoned with warm spices.
Ingredients
2 medium eggplants
1 cup quinoa or brown rice, cooked
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup cherry tomatoes, halved
2 cups spinach, chopped
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut eggplants in half lengthwise and scoop out some flesh to create boats; reserve the flesh for stuffing.
- Cook quinoa or brown rice according to package instructions; set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until fragrant.
- Add diced bell pepper and cook for 5 minutes until softened.
- Chop reserved eggplant flesh and add to skillet; cook until softened.
- Stir in chickpeas, spinach, cherry tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook 5-7 minutes until spinach wilts.
- Fold in cooked quinoa or rice, mixing to combine evenly.
- Spoon filling into eggplant halves, pressing gently to pack.
- Place stuffed eggplants on a parchment-lined baking sheet and bake 25-30 minutes until eggplants are tender.
- Remove from oven, cool for 10 minutes, and garnish with fresh parsley before serving.
Notes
Substitute couscous, bulgur, or farro for quinoa or rice.
Add toasted pine nuts or walnuts for extra crunch.
Top with vegan or regular cheese before baking for a cheesy option.
Increase chili powder or add fresh jalapeños for more heat.
Try fresh basil, cilantro, or oregano for different herb flavors.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
