Stuffed Eggplants with Quinoa

Alejandra Cota
Quinoa and its benefits are very well complemented with this eggplant recipe. This is a complete, nutritious, and low-calorie meal that you will enjoy a lot. Accompanied by peppers and carrots, these stuffed eggplants have a high fiber, potassium, and calcium content, in addition to great flavor. Give this delicious dish a chance to become one of your favorites.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 eggplants
  • 4 cups water
  • 4 tablespoons salt
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 2 cups water
  • 1 cup quinoa
  • 1 tablespoon vegetable oil
  • 1 cup carrot, in cubes
  • 2 cups bell pepper, colorful, in cubes
  • 1/4 cups tomato purée
  • 1 teaspoon oregano
  • 1 cup Mozzarella cheese, grated
  • 3/4 cups tomato sauce
  • basil, for garnish
  • tomato sauce, for serving
Preparation
30 mins
50 mins
Low
  • Preheat the oven to 180°C.
  • On a cutting board, cut the eggplants lengthwise and place them in a bowl with water and salt. Let rest for 1 hour to remove bitterness. Drain.
  • On a baking sheet, place the eggplants and drizzle with olive oil, salt, and pepper. Wrap each half of the eggplant in aluminum foil and bake until softened, for about 25 minutes. Remove and cool.
  • Using a spoon, scoop out the eggplant pulp and chop it into cubes to add to the filling. Set aside.
  • In a pot with hot water and salt, cook the quinoa until done. Drain and set aside.
  • In a skillet, heat the oil and cook the carrot and peppers for 5 minutes, add the quinoa, the chopped eggplant pulp, tomato puree, oregano, salt, and pepper. Remove from heat.
  • Fill the eggplants with the quinoa and cover with tomato sauce and cheese. Bake for an additional 10 minutes, or until the cheese melts. Remove from oven.
  • Serve and garnish with basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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