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RECIPE
16 INGREDIENTS 7 STEPS 50min

Quinoa and Veggie Stuffed Eggplant

Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.
Quinoa and Veggie Stuffed Eggplant Recipe | SideChef
Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
50min
Total Time
$4.23
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Medium Eggplant
1/4 cup
1/2 cup
Onions , chopped
2 cloves
Garlic , minced
1/2 cup
Zucchini , chopped
1/2 cup
Bell Peppers , chopped
3/4 cup
Tomatoes , deseeded, chopped
1/4 cup
Ground Flaxseed
1/2 cup
Dried Thyme
1/4 tsp
1/4 tsp
Crushed Red Pepper Flakes
to taste
as needed
Coconut Oil Cooking Spray
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
328
FAT
12.7 g
PROTEIN
11.4 g
CARBS
48.5 g

Cooking Instructions

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Step 1
Rinse Quinoa (1/4 cup) thoroughly and cook on stove top according to directions. Set aside once cooked.
Step 2
Cut Eggplant (1) in half lengthwise; remove the pulp, leaving a 1/4-inch thick shell. Cube the pulp; set shells and pulp aside.
Step 3
In a large nonstick skillet coated with Coconut Oil Cooking Spray (as needed) , sauté Onions (1/2 cup) and Garlic (2 cloves) until tender.
Step 4
Add Zucchini (1/2 cup) , Bell Peppers (1/2 cup) , and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Step 5
Stir in the Tomatoes (3/4 cup) , Ground Flaxseed (1/4 cup) , Dried Parsley (1/2 Tbsp) , Dried Thyme (1/2 cup) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) . Cook for 1 minute.
Step 6
Remove from heat, stir in cooked quinoa. Divide mixture evenly between the eggplant shells; sprinkle with Grated Parmesan Cheese (1 Tbsp) and Paprika (to taste) .
Step 7
Place on a baking sheet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until shells are tender.

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Nutrition Per Serving
Calories
328
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
2.7 mg
1%
Carbohydrates
48.5 g
18%
Fiber
16.8 g
60%
Sugars
8.2 g
--
Protein
11.4 g
23%
Sodium
397.5 mg
17%
Vitamin D
0.0 µg
0%
Calcium
474.1 mg
36%
Iron
24.6 mg
137%
Potassium
821.7 mg
17%
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