What are the steps for preparing and stuffing the eggplant?
Mouthwatering Greek Vegan Delight: A Recipe for Stuffed Eggplant
Photo by Gabriella Clare Marino on Unsplash
- 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)
- Cut the eggplants in half lengthwise and scoop out most of the insides, leaving a 1/4-inch thick shell.
- Lightly salt the eggplant shells and set them aside.
- In a medium saucepan, bring the vegetable broth to a boil.
- Add the quinoa, reduce heat to medium-low, and simmer for 15-20 minutes or until tender.
- Preheat oven to 375°F.
- In a large sauté pan, heat the olive oil over medium heat.
- Add the onion and garlic, and cook until translucent.
- Add the bell pepper and tomato, and cook for another 5 minutes.
- Remove from heat, and stir in the cooked quinoa, parsley, and mint. Season with salt and pepper to taste.
- Fill the eggplant shells with the quinoa mixture and place them in a baking dish.
- Bake for 30-40 minutes or until the eggplants are tender and the quinoa is golden brown on top.
- 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!