Before we make and eat this mouthwatering dish, here are 3 cool facts about eggplant :
- eggplant is not a vegetable but a fruit. It is classified as a berry!
- The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants are a great support for your heart health.
- When making an eggplant dish, you can draw out the bitter taste by cutting it into pieces and then sprinkling them with salt. Let the salted pieces sit for about 30 minutes, moisture will be drawn out and will leave the eggplant more tender, less bitter and overall more tasty.
For this dish, we will just serve it whole and bake it in the oven. Here we go!
Veggie Stuffed Eggplant
- 1 onion
- 3 cloves garlic
- olive oil
- 1/2 cup quinoa
- 1 large eggplant
- 1 Tbsp tomato sauce
- 1/2 red bell pepper
- 1 cup mushrooms
- 1 zucchini
- 2 scallions
- 1 carrot
- 1 tomato
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet paprika
- 1/2 tsp chili powder
- 1/4 teaspoon coriander
- Salt and pepper to taste
- vegan parmesan
- Cook the quinoa : 1/2 cup quinoa + 1 cup water in a pan and heat on medium for 20 minutes until the water evaporates
- Cut the eggplant lengthwise, spread 1 Tbsp olive oil on each side face up. Wrap in foil leaving the top open and bake in the oven for 45 min at 375°F.
- In the meantime, in a pan, heat 2 Tbsp olive oil for 30 sec. Add the chopped onion and garlic. Cook for 2 minutes.Add the chopped mushrooms, red bell pepper,carrot,zucchini and cook for 5 minutes until tender. Add the tomato sauce and spices and cook for another 3 to 4 minutes. Season with salt and pepper
- Remove the eggplant from the oven, push the flesh to the side and garnish with the cooked vegetables. Add some chopped tomatoes on top and sprinkle with homemade parmesan or vegan cheese (such as Daya)
- Bake in the oven for 10-15 minutes and eat right away while it is hot. Sprinkle more parmesan & scallions for the final touch.
This dish goes perfectly well with a green salad and a lentil soup. Enjoy!