Eggplant Stuffed with Miso Quinoa
Ingredients
The filling
-
½
cup
quinoa, uncooked
-
2
cups
water
-
1
cube
vegetable bouillon
-
1
teaspoon
sesame oil
-
½
medium
onion, diced
-
2
cloves
garlic, minced
-
1
teaspoon
minced ginger
-
½
medium
bell pepper, diced
-
1
cup
mushrooms, diced
-
1
teaspoon
parsley flakes
-
¼
teaspoon
red chili pepper flakes
-
1
tablespoon
miso paste
-
1
tablespoon
soy sauce, gluten-free
-
1
tablespoon
rice vinegar
-
1
cup
white beans, rinsed and drained
-
1
tablespoon
sesame seeds
The eggplant
Instructions
- Boil water in a small pot, add quinoa and bouillon cube, stir, cover, and simmer for about 20 minutes until tender.
- Trim and halve the eggplants lengthwise, scoop out the filling, and place the shells in a baking dish with skin side down.
- Preheat the oven to 350°F.
- In a skillet, heat sesame oil and sauté onions, garlic, ginger, and bell pepper for 4 minutes.
- Add mushrooms, parsley, chili flakes, miso, soy sauce, and vinegar, and sauté for an additional 2 minutes.
- Fold in the cooked quinoa and beans, then fill each eggplant shell with the mixture, heaping it on top.
- Sprinkle sesame seeds on each stuffed eggplant.
- Bake uncovered in the oven for about 40-45 minutes until golden and tender.
- Remove from the oven and serve.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
5g
Total carbohydrates
47g
Total protein
12g
Sodium
344mg
Cholesterol
0mg
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