Mouthwatering Greek Vegan Delight: A Recipe for Stuffed Eggplant

Mouthwatering Greek Vegan Delight: A Recipe for Stuffed Eggplant

Photo by Gabriella Clare Marino on Unsplash

Ingredients:

• 2 large eggplants
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 1 diced bell pepper
• 1 diced tomato
• 1/2 cup fresh parsley
• 1/2 cup fresh mint
• 1/4 cup olive oil
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Cut the eggplants in half lengthwise and scoop out most of the insides, leaving a 1/4-inch thick shell.
2. Lightly salt the eggplant shells and set them aside.
3. In a medium saucepan, bring the vegetable broth to a boil.
4. Add the quinoa, reduce heat to medium-low, and simmer for 15-20 minutes or until tender.
5. Preheat oven to 375°F.
6. In a large sauté pan, heat the olive oil over medium heat.
7. Add the onion and garlic, and cook until translucent.
8. Add the bell pepper and tomato, and cook for another 5 minutes.
9. Remove from heat, and stir in the cooked quinoa, parsley, and mint. Season with salt and pepper to taste.
10. Fill the eggplant shells with the quinoa mixture and place them in a baking dish.
11. Bake for 30-40 minutes or until the eggplants are tender and the quinoa is golden brown on top.
12. Serve hot with lemon wedges (optional).

Enjoy Your Mouthwatering Greek Vegan Delight!

Photo by LoboStudioHamburg on Pixabay

This recipe is perfect for a healthy and delicious meal any day of the week. The combination of eggplant and quinoa, with fresh herbs and veggies, makes for a satisfying and flavorful dish. Give it a try and let us know what you think!