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    Home » Recipes » Appetizers / Starters

    Healthy Quinoa-Stuffed Eggplant

    Published: Oct 25, 2018 · Modified: Sep 18, 2021 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Healthy Quinoa-Stuffed Eggplant, a delicious vegetarian appetizer that is low carb, low calorie and gluten free. Super simple to make, these stuffed eggplant is a must try recipe for Fall, but also great all year round. It's cheesy, it's filling, and it's bursting with big flavours. If you are looking for aubergine recipes, this one is a must.

    Overhead shot of a white plate with 2 quino-stuffed eggplant

    Call them eggplant or aubergines, they are the same fabulous, but awfully underrated veggies, unless you really enjoy the Mediterranean diet and cook with eggplant regularly. There are endless ways of cooking the good old eggplant, from spreads, to canapes, or a hearty Moussaka. In Romania, we love eggplant, especially in spreads or dips.

    I have grown up having it pretty often, so there is no surprise that I absolutely love it, my favourite eggplant dish being the mayo eggplant dip, which is superbly refreshing, especially in the heat of the summer.

    This beautifully healthy stuffed eggplant recipe is a fantastic Fall appetizer that uses seasonal produce. Nothing like a super simple, but so flavourful dish to spoil your taste buds.

    Collage of 4 photos to show how to make stuffed eggplant

    HOW TO STUFF an EGGPLANT

    I must be honest, I don't cook with it very often anyway, even though I get that quinoa is a super food with countless health benefits. Some people stick to their usual food, I guess, and if I am to choose, I usually go for rice or couscous instead of quinoa, but that's not to say that can't change.

    To stuff the eggplant, we need to roast it first, so that the skin can be roast before stuffing, otherwise it won't have time to cook properly once it's stuffed. Let's see how we do it.

    • cut the eggplants into half lengthwise
    • use a spoon to scoop out the eggplant flesh, leaving about a quarter of an inch around the edges
    • drizzle some olive oil and season with salt and pepper
    • roast for about 20 minutes or so until the flesh is soft

    Once the eggplant is in the oven, we can go ahead and cook the filling. No need throwing away the perfectly fine eggplant flesh, just chop it up together with the onion and pepper, and sautee them until soft. Add the cooked quinoa, season well, and top the eggplant skins once they are soft.

    Top with grated cheese, and bake for a further 10-15 minutes until the cheese has melted. You can garnish with chopped parsley, for a bit of colour and extra taste. It's a simple dish, but delicious and a crowd-pleaser for every occasion.

    Looking for more stuffed vegetables? How about these fantastic vegetarian dishes, they are as delicious.

    Spinach-Stuffed Mushrooms

    Healthy Vegetarian Stuffed Butternut Squash with Couscous and Vegetables

    Middle Eastern Vegetarian Dolma

    2 quinoa-stuffed eggplant on a white plate

    If you’ve liked these HEALTHY STUFFED EGGPLANT WITH QUINOA or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    3.34 from 6 votes
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    Healthy Quinoa-Stuffed Eggplant
    Prep Time
    30 mins
    Cook Time
    15 mins
    Total Time
    45 mins
     

    Healthy Quinoa-Stuffed Eggplant, a delicious vegetarian appetizer that is low carb, low calorie and gluten free. Super simple to make, these stuffed eggplant is a must try recipe for Fall, but also great all year round. It's cheesy, it's filling, and it's bursting with big flavours. If you are looking for aubergine recipes, this one is a must.

    Course: Appetizer
    Cuisine: Romanian
    Keyword: healthy appetizers
    Servings: 4 people
    Calories: 214 kcal
    Author: Daniela Apostol
    Ingredients
    • 2 eggplant
    • 1 red pepper
    • 1 onion
    • 2 tomatoes
    • ½ vegetable stock (broth)
    • ⅔ cup cooked quinoa
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper
    • ½ cup grated Cheddar Cheese
    • parsley to garnish
    • 1 tablespoon olive oil
    • ½ teaspoon Italian herbs
    Metric - US Customary
    Instructions
    1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

    2. Cut the eggplant lengthwise, then scoop out the flesh, leaving about ¼ inch around the edges.

    3. Drizzle some olive oil over the eggplant skins, then bake for about 20 minutes until they are soft.

    4. Chop the eggplant flesh, onion, red pepper and add to a pan together with half a teaspoon of olive oil.

    5. Add the vegetable broth and cook for about 15 minutes until the vegetables have softened, then add the chopped tomatoes and cooked quinoa, and stir well.

    6. Leave to cook for a further 5 minutes, the liquid should be evaporated, if not, leave to cook for longer, stiring occasionally.

    7. Season with salt, pepper and Italian herbs, then take off the heat.

    8. Once the eggplant skins are ready, stuffed them with the quinoa mixture, and top with grated cheese.

    9. Bake again for 10-15 minutes until the cheese has melted.

    10. Garnish with chopped parsley.

    Nutrition Facts
    Healthy Quinoa-Stuffed Eggplant
    Amount Per Serving
    Calories 214 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g15%
    Cholesterol 14mg5%
    Sodium 391mg16%
    Potassium 839mg24%
    Carbohydrates 27g9%
    Fiber 9g36%
    Sugar 12g13%
    Protein 8g16%
    Vitamin A 1640IU33%
    Vitamin C 53.5mg65%
    Calcium 144mg14%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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