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4 from 1 vote

Quinoa and Veggie Stuffed Eggplant

Quinoa and Veggie Stuffed Eggplant with flax-seed and parmesan cheese
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner
Cuisine: Vegetarian
Keyword: eggplant, quinoa
Servings: 2
Calories: 270kcal
Author: Kaylee Pauley


  • 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


  • 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.


Serving: 1g | Calories: 270kcal | Carbohydrates: 46g | Protein: 11.6g | Fat: 7.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.5g | Cholesterol: 1.8mg | Sodium: 311.2mg | Fiber: 17.8g | Sugar: 13.8g