Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese.
Total Time
50min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
Medium
Eggplant
•
4
Tbsp
Quinoa
•
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
•
4
Tbsp
Ground Flaxseed
•
1
tsp
Dried Parsley
•
1/2
cup
Dried Thyme
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1/4
tsp
Crushed Red Pepper Flakes
•
to taste
Paprika
•
1
Tbsp
Grated Parmesan Cheese
•
as needed
Coconut Oil Cooking Spray
Cooking Instructions
1.
Rinse Quinoa (4 Tbsp) thoroughly and cook on stove top according to directions. Set aside once cooked.
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.
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.
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.
5.
Stir in the Tomatoes (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.
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).
7.
Place on a baking sheet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until shells are tender.
Nutrition Per Serving
CALORIES
328
FAT
12.7 g
PROTEIN
11.4 g
CARBS
48.5 g
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