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Vegan Stuffed Eggplants with Roasted Vegetables and Quinoa

This vegan stuffed eggplant dish features halved eggplants roasted until tender and caramelized, filled with a vibrant mixture of cooked quinoa, roasted zucchini, cherry tomatoes, onions, and fresh herbs. The final result is a colorful, rustic dish with a hearty yet light texture, perfect for a cozy weeknight dinner or entertaining guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants halved lengthwise
  • 1 cup quinoa rinsed
  • 1 small zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon lemon juice or apple cider vinegar
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Sharp Knife
  • Spoon or melon baller
  • Small saucepan
  • Fork

Method
 

  1. Preheat your oven to 400°F (200°C). Place the halved eggplants cut side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for about 25-30 minutes until the flesh is soft and caramelized around the edges. Set aside to cool slightly.
  2. Meanwhile, cook the quinoa by bringing 2 cups of water to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork and set aside.
  3. While the quinoa cooks, chop the zucchini into small dice, halve the cherry tomatoes, and finely chop the onion and garlic. Toss the zucchini, cherry tomatoes, and onion with 1 tablespoon of olive oil, red pepper flakes, smoked paprika, salt, and pepper. Spread on a separate baking sheet and roast for 15-20 minutes until tender and slightly browned.
  4. Once the roasted eggplants are cool enough to handle, use a spoon or melon baller to gently scoop out most of the flesh, leaving about 1/4 inch around the skin to maintain structure. Chop the scooped flesh finely and set aside.
  5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chopped eggplant flesh, minced garlic, chopped parsley, basil, and lemon juice. Mix well, tasting and seasoning with salt and pepper as needed. This filling should be vibrant, slightly chunky, and flavorful.
  6. Spoon the filling generously into each roasted eggplant half, pressing down slightly to pack in the mixture. Place the stuffed eggplants back on the baking sheet.
  7. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes until heated through and the tops are slightly caramelized. The filling will be bubbling and fragrant.
  8. Remove from the oven, let cool slightly, and garnish with extra herbs or a drizzle of olive oil if desired. Serve warm, enjoying the vibrant colors and inviting aroma.

Notes

Feel free to customize the filling with other vegetables, herbs, or add chickpeas for extra protein. Leftovers reheat well and make a delicious next-day lunch.