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Vegetarian Stuffed Eggplants
Prep 25min
Total50min
Ingredients12
Servings6
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.
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Ingredients
For the eggplants:
6small or medium eggplants
Olive oil, as needed
For the stuffing:
3tablespoons vegetable oil
1medium white potato, cut into cubes
1/2red onion, chopped
2garlic cloves, chopped
1cup cooked quinoa
1/2white beans, cooked (optional)
Salt and pepper, to taste
2tablespoons chopped parsley
1/2cup mozzarella cheese, cut into cubes
2cups tomato sauce
Directions
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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.
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You can also use ground beef or ground lamb to stuff the eggplants.
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No nutrition information available for this recipe
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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.
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