Anyway, I picked up our CSA from Delvin Farms this week and knew when I saw the eggplant that I’d have to give it another try. I’m happy to say that tonight’s dinner was much better than the long ago eggplant parmesan and from this point on, my fear or intimidation of this deep purple vegetable is over!
I found this recipe online for Veggie Stuffed Eggplant from Taste of Home and adjusted it slightly to use the items I had on hand. It was the perfect list of ingredients as it called for several of the other items that came in my CSA. Quinoa seemed like the perfect pairing for the dish due to the additional fiber and protein it adds to the dish.
BENEFITS OF EGGPLANT:
- High in Antioxidants, especially chlorogenic acid, which helps fight free radicals, is shown to help lower bad cholesterol, and can help protect against cancer.
- Excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system in order.
- Good source of vitamins A, B, and C.
- Rich in minerals such as potassium, magnesium, calcium and phosphorous.
BENEFITS OF QUINOA:
- High in protein and is a complete protein containing all nine essential amino acids.
- Contains almost twice as much fiber as other grains, which helps keep digestive system regular, and prevent heart disease by reducing high blood pressure and diabetes. Fiber also lowers cholesterol and glucose levels.
- Good source of iron; iron helps keep red blood cells healthy, regulates body temperature and aids energy metabolism.
- Rich in magnesium; magnesium helps to relax blood vessels and can alleviate migraines. It also promotes healthy blood sugar control, detoxification, and energy production.
- High in Vitamin B2 which improves energy metabolism within the brain and muscle cells.
Quinoa and Veggie Stuffed Eggplant
Ingredients
- 1 medium eggplant
- ¼ cup dry quinoa
- ½ cup chopped onion
- 1-2 garlic cloves minced
- ½ cup chopped zucchini
- ½ cup chopped bell pepper
- ¾ cup seeded chopped tomatoes
- ¼ cup ground flax-seed
- ½ tbsp dried parsley
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp crushed red pepper flakes
- 1 tbsp grated Parmesan cheese
- Paprika
Instructions
- Rinse quinoa thoroughly then cook on stove top according to directions, set aside once cooked.
- Cut eggplant in half lengthwise; remove pulp, leaving a ¼” thick shell. Cube pulp; set shells and pulp aside.
- In a large nonstick skillet coated with Coconut oil cooking spray, sauté onion and minced garlic until tender.
- Add zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
- Stir in the tomatoes, ground flax-seed, parsley thyme, salt pepper and pepper flakes; cook for 1 minute. Remove from heat, stir in cooked Quinoa.
- Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese and paprika.
- Place on baking sheet and bake at 400° for 20-25 minutes or until shells are tender.
Nutrition
Benefits of eggplant and quinoa taken from LIVESTRONG and MindBodyGreen.
Didn’t say when to add the quinoa
Thanks Christine, so sorry about that! Stir it in at the end before dividing between the shells and putting it in the oven – I updated the directions as well. :)
Yes she does at end of no.5
Great recipe…will be making again soon!
So glad to hear it, thank you Steven!
This was delicious. I liked the crispy lid it got after baking. I skipped the red pepper flakes and added some ground black pepper because I am a spice baby. This could easily be a nice vegan meal by skipping the last minute cheese. I will definitely make this again.
I’m so glad you liked it Janice! Thank you for taking the time to share! :)
your recipe sounds delicious, can’t wait to try it, thanks for sharing.
Thank you Marcy! I hope you like it! :)