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Ingredients
Scale
- 2 medium eggplants
- 1 cup quinoa or brown rice, cooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut eggplants in half lengthwise and scoop out some flesh.
- Cook quinoa or brown rice as per package instructions.
- In a skillet, heat olive oil and sauté onion and garlic.
- Add diced bell pepper and cook until soft.
- Mix in reserved chopped eggplant flesh and cook until softened.
- Incorporate chickpeas, spinach, cherry tomatoes, and spices; cook for 5-7 minutes.
- Fold in the cooked quinoa or rice.
- Stuff the eggplant halves with the filling mixture.
- Bake for 25-30 minutes until tender and slightly golden.
- Garnish with fresh parsley and serve.
Notes
Ensure eggplants are fresh and firm for even cooking.
Consider marinating chickpeas for added flavor.
Experiment with different vegetables for varied tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 280
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 0