If you’re looking for a vegan or vegetarian summer recipe, this quinoa stuffed eggplant (gluten-free + vegan) is super easy, perfect for a summer lunch as a main dish with a side salad.
These aubergines stuffed with quinoa (gluten blood + vegan) are tasty and smell like summer. While the eggplants are cooking in the oven, just cook some quinoa and cut up some dried tomatoes. Once the eggplants are cooked, empty them with a spoon and mix the flesh with the quinoa. Then fill the aubergines with this stuffing, add more pine nuts and bake. Once out of the oven, add fresh basil or mint and a drizzle of olive oil.
QUINOA
Quinoa is an excellent source of complete plant-based protein. It is satiating, slows the absorption of carbohydrates and promotes intestinal health thanks to its high fiber content.
Quinoa is ideal for celiac or gluten-intolerant people because it is naturally gluten-free.
Quinoa is rich in vitamins and minerals.
EGGPLANT
Eggplant is a summer vegetable that is very interesting because of its low calorie content but also for its high fiber content which maintains intestinal health. It is also a vegetable rich in antioxidants to prevent certain pathologies.
Quinoa stuffed eggplant (gluten-free + vegan)
Ingredients
For 2 people:
2 eggplants
120g quinoa
6-8 sun-dried tomatoes (ideally dry - not the ones in jars with oil)
1 clove of garlic
2 tbsp. at s. pine nuts
olive oil
pinch of unrefined salt
fresh basil or mint
Instructions
Cut the eggplant in half lengthwise and score the flesh of each half with diagonal crisscross cuts, making sure not to go deep enough to pierce the skin, then brush them with olive oil. Place the aubergines on a baking sheet and bake the aubergines for 30-35 minutes at 170-175°C.
Meanwhile, cook the quinoa: place the quinoa in a small saucepan with twice its volume in water. Cook until all the liquid is absorbed and the quinoa is pearly, about 15 minutes. Once the quinoa is cooked, add the chopped sun-dried tomatoes, pine nuts, minced garlic, olive oil and a pinch of salt. And set aside.
When the eggplants are cooked, empty them with a tablespoon, being careful not to tear the skin. Add the flesh of the eggplants to the quinoa and mix, then fill the eggplants with this stuffing. Add more pine nuts on top and bake for 15 minutes at 170°C.
When ready to serve, add a drizzle of olive oil and fresh basil or mint.
