Eggplant Stuffed with Miso Quinoa

ByJeffrey J. Baker

Jul 14, 2022 #Applications That Respect Mental Health, #Collin College Nursing Health Insurance, #Cover Nevada Health Insurance, #Desert Hills Behavioral Health, #Epoch Health Care Ma, #Foreign Service Health, #Health 4th Grade Monthly Publications, #Health Ads Fitness Peoducts, #Health Affects For Natural Diasters, #Health And Medicine Topic, #Health And Nutrition Clarksville, #Health B Unit 6 Review, #Health Benefits Eating Basil, #Health Benefits Greeon Olives, #Health Benefits To Chaga Mushroom, #Health Care Products Qatar, #Health Care Quality Improvement Heinz, #Health Care Site:Quora, #Health Chick Fil A, #Health Club Suzhou China, #Health Compliancy Questions, #Health Insurance Provider California, #Health Insurance Quote Assisted, #High Agility Health Care, #Home Health Agency In Houston, #Home Health Aide Suffolk, #Home Health Care Joliet Il, #Leaf Health Class, #Linda Jasso Health Information Management, #Natural Health Grover Beach, #Natural Supplement For Lung Health, #Navicent Health Inquicker.Com, #Nurse Back To Health Synonym, #Optimal Health Tsfl, #Optimizing Health On Adderall, #Pubic Health Major Uf, #Public Health Careers In Ct, #Public Health Nurse Naalehu, #Public Health Policy Breif, #Public Health Riverside County, #Thesis Stament About Health, #Titan Quest Increase Health Regeneration, #Topper Health Manzella, #Unity Health Dental Care, #What Does Health Management Do, #What Is Adapt Health, #Who Heads Up Husky Health, #Who Health Definition 1948, #Wrap Around Health Insurance Plan, #Ws 1099 Health Care

[ad_1]

Eggplants make the perfect, purple vessels for flavorful fillings, such as this Asian-inspired savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger. Plus, it’s a plant-based meal in one! This recipe is a great way to showcase seasonal eggplant during the growing season. Plus, this vegan, gluten-free Eggplant Stuffed with Miso Quinoa is elegant enough to serve for special dinners, yet simple enough to enjoy on a busy weeknight. Why not serve it at your next gathering? Just try a hearty salad or soup as an accompaniment, with some crusty whole grain bread.

Just prepare a hearty quinoa stuffing, fill the scooped out eggplant shells, and bake. Voila!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggplant Stuffed with Miso Quinoa



  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    1 hour 30 minutes

  • Yield:
    4 servings 1x

  • Diet:
    Vegan

Description

Eggplants make the perfect, purple vessels for this completely plant-based (vegan), gluten-free savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger.



Instructions

  1. Bring water to a boil in a small pot. Add quinoa and bouillon cube, stir well, and cover. Simmer over medium for about 20 minutes, until tender. Remove from pan and drain any remaining water
  2. While quinoa is cooking, trim the flower end of the eggplants and slice in half lengthwise. Scoop out the filling to leave about ¾-inch flesh on the eggplant skin. (Reserve scooped out eggplant flesh for soup, stews, or stir-fries.) Place eggplant shells in the bottom of a medium baking dish, with skin side down. Place 1 tablespoon of water in the bottom of the dish.
  3. Preheat oven to 350 F.
  4. Heat oil in a large sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
  5. Add mushrooms, parsley flakes, red chili flakes, miso paste, soy sauce, and vinegar and sauté for an additional 2 minutes, stirring well to distribute ingredients. Fold in cooked quinoa and beans, mixing well. Remove from heat.
  6. Fill each eggplant shell with quinoa filling (a generous ½ cup per shell), heaping on top. Sprinkle each stuffed eggplant with sesame seeds (about ¾ teaspoon each).
  7. Place dish, uncovered, in the oven and bake for about 40-45 minutes, until filling is golden and eggplant is tender.
  8. Remove from oven and serve.
  9. Makes 4 servings.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Entree
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 266
  • Sugar: 8 g
  • Sodium: 344 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 47 g
  • Fiber: 17 g
  • Protein: 12 g

Keywords: vegan entree, healthy vegan dinner, vegan eggplant dinner

For other plant-based meals, try:

Easy Italian Eggplant Bake
Chipotle Tomato Rice Power Bowl
Easy Cauliflower Chickpea Tacos

This post may contain affiliate links. For more information click here.

[ad_2]

Source link