Quinoa and Veggie Stuffed Eggplant

16 INGREDIENTS • 7 STEPS • 50MINS

Quinoa and Veggie Stuffed Eggplant

Recipe

5.0

1 rating

Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.

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Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.

Lemons and Basil

Hi, I'm Karlee. 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/

50MINS

Total Time

$4.23

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Medium Eggplant

4 Tbsp

1/2 cup

Onion, chopped

2 cloves

Garlic, minced

1/2 cup

Zucchini, chopped

1/2 cup

Bell Pepper, chopped

3/4 cup

Tomato, deseeded, chopped

4 Tbsp

Ground Flaxseed

1 tsp

1/2 cup

Dried Thyme

1/4 tsp

1/4 tsp

Ground Black Pepper

1/4 tsp

Crushed Red Pepper Flakes

to taste

1 Tbsp

Grated Parmesan Cheese

as needed

Coconut Oil Cooking Spray

Nutrition Per Serving

VIEW ALL

Calories

328

Fat

12.7 g

Protein

11.4 g

Carbs

48.5 g

Love This Recipe?

Quinoa and Veggie Stuffed Eggplant

Save

Lemons and Basil

Hi, I'm Karlee. 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/

Cooking Instructions

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step 1

Rinse Quinoa (4 Tbsp) 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 Onion (1/2 cup) and Garlic (2 cloves) until tender.

step 4

Add Zucchini (1/2 cup), Bell Pepper (1/2 cup), and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.

step 5

Stir in the Tomato (3/4 cup), Ground Flaxseed (4 Tbsp), Dried Parsley (1 tsp), 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.

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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