Make these quinoa stuffed eggplants, a low-carb, vegan-friendly recipe. Ready in 35 minutes, perfect for a healthy, flavorful meal.
Ingredients
- 2 large eggplants
- 1 medium onion
- 1 carrot
- 2 tbsp canned crushed tomatoes or tomato purée
- 2 garlic cloves
- ½ cup Royal quinoa
- 1 tbsp EVOO Extra Virgin Olive Oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- ¼ cup fresh parsley finely chopped
Cream Cheese Sauce
- 1.8 oz cream cheese approx. 50 g / about 3.5 tbsp
- 1 tbsp milk
- ½ tbsp fresh lemon juice
- 1 pinch ground white pepper
- 1 pinch sea salt
Instructions
Soak the quinoa: Plan ahead by soaking the quinoa in a bowl of water for at least 2 hours before cooking.
Roast the eggplants: Preheat your oven to 350°F (180°C). Cut the eggplants in half lengthwise. Place them on a baking sheet and roast for about 25 minutes until the flesh is soft.
Sauté the aromatics: While the eggplants are roasting, finely chop ¾ of the onion and half of the carrot. Heat the EVOO in a skillet over medium heat and sauté the onion and carrot until tender. Stir in the 2 tablespoons of crushed tomatoes. (Optional: You can add a crushed garlic clove here for extra flavor).
Rinse the quinoa: After soaking, it is essential to rinse the quinoa thoroughly*. Drain the soaking water, transfer the quinoa to a fine-mesh strainer, and rinse it under cold running water. You will notice it creates a bit of foam; this is completely normal and shows you are successfully washing away the saponins and phytic acid, which can taste bitter and act as anti-nutrients.
Cook the quinoa: In a small pot of boiling water, add the rinsed quinoa along with the remaining ¼ onion, the other half of the carrot, a whole garlic clove, a pinch of salt, and a bay leaf (optional). Simmer for 15 to 20 minutes until fluffy. Drain and let it cool slightly.
Combine the filling: Once the eggplants are roasted and cool enough to handle, gently scoop out the flesh, leaving a sturdy shell for stuffing. Roughly chop the eggplant flesh, add it to the skillet with your sautéed vegetable mixture, and toss everything together for a couple of minutes.
Assemble: In a large bowl, mix the cooked quinoa with the sautéed vegetable and eggplant mixture. Season well. Stuff the eggplant shells generously with the filling, and top with a pinch of freshly ground black pepper and the fresh chopped parsley.
Make the cream cheese sauce: In a small bowl, combine the cream cheese, milk, fresh lemon juice, white pepper, and a pinch of sea salt. Whisk until completely smooth and drizzlable. Stir in a little parsley for color.
Serve: Drizzle a bit of the cream cheese sauce over each stuffed eggplant half, and serve the remaining sauce in a small bowl on the side.
