5 from 1 vote
Healthy Quinoa-Stuffed Eggplant
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Healthy Quinoa-Stuffed Eggplant. a delicious appetizer that is low carb, low calorie and gluten free. Super simple to make, this stuffed eggplant is a must try.

Course: Appetizer
Cuisine: Romanian
Keyword: healthy appetizers
Servings: 4 people
Calories: 214 kcal
Author: Daniela Anderson
Ingredients
  • 2 eggplant
  • 1 red pepper
  • 1 onion
  • 2 tomatoes
  • 1/2 vegetable stock (broth)
  • 2/3 cup cooked quinoa
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup grated Cheddar Cheese
  • parsley to garnish
  • 1 tbsp olive oil
  • 1/2 tsp Italian herbs
Instructions
  1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

  2. Cut the eggplant lengthwise, then scoop out the flesh, leaving about 1/4 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.