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
