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Alejandra

Alejandra Cota

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Quinoa Stuffed Eggplants

30 min
50 min
Easy
12
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The quinoa and its benefits are very well complemented with this recipe for quinoa stuffed eggplants.This is a complete, nutritious and low calorie meal that you will love. Accompanied with peppers and carrots, these stuffed eggplants are high in fiber, potassium and calcium, as well as great flavor. Give this delicious dish the opportunity to become one of your favorites.
Learn more about Alejandra Cota

Ingredients

4 servings
  • 4 pieces of eggplant
  • 4 cups of Water
  • 4 spoonfuls of Salt
  • 1 tablespoon of olive oil
  • enough of Salt
  • enough of black pepper
  • 2 cups of Water
  • 1 Cup of quinoa
  • 1 tablespoon of vegetable oil
  • 1 Cup of carrot in small cubes
  • 2 cups of bell pepper of colors, in small cubes
  • 1/4 of Cup of tomato puree
  • 1 teaspoonful of oregano
  • 1 Cup of mozzarella cheese grated
  • 3/4 of Cup of tomato sauce
  • enough of basil to decorate
  • enough of tomato sauce to serve

    Preparation

    Preheat the oven 180 ° C.
    On a board, cut the eggplants lengthwise and place in a bowl with water and salt. Rest for 1 hour to marinate. Drain.
    On a tray, place the eggplants and sprinkle with the olive oil, salt and pepper. Wrap each eggplant half in foil and bake until softened, for about 25 minutes. Remove and cool.
    With a spoon, remove the pulp from the eggplants and chop into small cubes to add to the stuffing. Set aside.
    In a pot with hot water and salt, cook the quinoa until it is done. Strain and set aside.
    In a saucepan, heat the oil and cook the carrots and peppers for 5 minutes, add the quinoa, the chopped pulp of the eggplant, the tomato puree, the oregano, the salt and the pepper. Remove.
    Stuff the eggplants with the quinoa and cover with the tomato sauce and cheese. Bake 10 more minutes, or until the cheese melts. Remove.
    Serve and decorate with basil.

    PRESENTATION

    Serve and decorate with basil. Accompany with tomato sauce.

    TIPS

    Do not overcook the eggplant so that it maintains its shape and you can stuff it without problem.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    476
    kcal
    24%
    Carbohydrates
    55.7
    g
    19%
    Proteins
    22.5
    g
    45%
    Lipids
    17.6
    g
    27%
    Fiber
    9.1
    g
    18%
    Sugar
    8.5
    g
    9.4%
    Cholesterol
    44.6
    mg
    15%
    Esha
    Rate this tip
    Ratings (1)
    Luis Sulca
    09/07/2019 15:01:14
    Muy bueno

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