Stuffed Aubergines
Healthy Quinoa-Stuffed Aubergines, a delicious vegetarian starter that is low carb, low calorie and gluten free. Super simple to make, these stuffed aubergines are a must try recipe for Autumn, but also great all year round. It's cheesy, it's filling, and it's bursting with big flavours. If you are looking for healthy aubergine recipes, this one is a must.
Servings: 4 people
Calories: 214kcal
Ingredients
- 2 aubergines (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
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Cut the aubergines lengthwise, then scoop out the flesh, leaving about ¼ inch around the edges.
- Drizzle some olive oil over the eggplant skins, then bake for about 20 minutes until they are soft.
- Chop the aubergine flesh, onion, red pepper and add to a pan together with half a teaspoon of olive oil.
- 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.
- Leave to cook for a further 5 minutes, the liquid should be evaporated, if not, leave to cook for longer, stiring occasionally.
- Season with salt, pepper and Italian herbs, then take off the heat.
- Once the aubergine skins are ready, stuffed them with the quinoa mixture, and top with grated cheese.
- Bake again for 10-15 minutes until the cheese has melted.
- Garnish with chopped parsley.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 391mg | Potassium: 839mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1640IU | Vitamin C: 53.5mg | Calcium: 144mg | Iron: 1.5mg