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Vegetarian Stuffed Eggplants

  • Prep 25 min
  • Total 50 min
  • Ingredients 12
  • Servings 6
Comments (0)

Ingredients

For the eggplants:

6
small or medium eggplants
Olive oil, as needed

For the stuffing:

3
tablespoons vegetable oil
1
medium white potato, cut into cubes
1/2
red onion, chopped
2
garlic cloves, chopped
1
cup cooked quinoa
1/2
white beans, cooked (optional)
Salt and pepper, to taste
2
tablespoons chopped parsley
1/2
cup mozzarella cheese, cut into cubes
2
cups tomato sauce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can also use ground beef or ground lamb to stuff the eggplants.

Eggplant is one of my favorite vegetables and thanks to its versatility, I love making it in a variety of recipes. You can find a variety of eggplants at the market, in different sizes and colors, from the classic purple and large ones, to white or striped miniature ones. I love it and I really like incorporating it into my diet. I have a weak spot for stuffed vegetables and eggplants are no exception. You will love this version with a vegetarian stuffing, it’s so flexible that you can make whatever changes you desire and the result will still be delicious.

Directions

  • 1 For the eggplants: Preheat oven to 350°F.
  • 2 Cut off a little slice from the top of the eggplants, sort of like a lid, and scoop out the flesh with a spoon. Coat the outside of the eggplants with olive oil, place on a baking dish, cover with aluminum foil and bake for 20 minutes.
  • 3 For the stuffing: Heat the oil in a non-stick frying pan on medium heat and sauté the potato. Stir every few minutes. Add the flesh of the eggplants, previously cut, onions and garlic, and stir well. Add quinoa and beans. Season with salt and pepper and add the parsley and mozzarella cheese.
  • 4 Remove eggplants from oven and use a spoon to add the stuffing. Return to oven and bake for another 25 minutes.
  • 5 Remove from oven and serve immediately with tomato sauce.

Eggplant is one of my favorite vegetables and thanks to its versatility, I love making it in a variety of recipes. You can find a variety of eggplants at the market, in different sizes and colors, from the classic purple and large ones, to white or striped miniature ones. I love it and I really like incorporating it into my diet. I have a weak spot for stuffed vegetables and eggplants are no exception. You will love this version with a vegetarian stuffing, it’s so flexible that you can make whatever changes you desire and the result will still be delicious.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Eggplant is one of my favorite vegetables and thanks to its versatility, I love making it in a variety of recipes. You can find a variety of eggplants at the market, in different sizes and colors, from the classic purple and large ones, to white or striped miniature ones. I love it and I really like incorporating it into my diet. I have a weak spot for stuffed vegetables and eggplants are no exception. You will love this version with a vegetarian stuffing, it’s so flexible that you can make whatever changes you desire and the result will still be delicious.