Eggplant Chiles Rellenos
Transform your weeknight dinners with these vibrant and hearty Eggplant Chiles Rellenos—a fresh, healthy twist on the classic Mexican-inspired dish. This recipe swaps traditional peppers for tender, roasted eggplants, which are hollowed out and packed with a flavorful filling of spiced quinoa, shredded Monterey Jack cheese, and sautéed vegetables. The filling is infused with warming spices like cumin, smoked paprika, and a hint of cinnamon, creating a savory and aromatic experience. Topped with a velvety homemade tomato sauce and finished in the oven until bubbling and golden, these stuffed eggplants are a wholesome, gluten-free, and vegetarian delight. Perfect as a main course or a show-stopping side dish, this easy-to-make recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces medium eggplants
- 4 tablespoons olive oil
- 1 piece medium onion, diced
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 cup cooked quinoa
- 1 cup shredded Monterey Jack cheese
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 pieces large tomatoes, diced
- 0.5 cup vegetable broth
- 1 tablespoon lime juice
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border to create a shell. Reserve the scooped-out flesh for later use.
Brush the hollowed-out eggplant halves with 2 tablespoons of olive oil and place them cut-side up on a baking sheet. Roast in the preheated oven for 20 minutes, or until they start to soften.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic, ground cumin, smoked paprika, and ground cinnamon to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Chop the reserved eggplant flesh and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the eggplant softens.
Stir in the cooked quinoa, shredded Monterey Jack cheese, chopped parsley, salt, and black pepper. Mix well and remove from heat. This is your filling.
In a medium saucepan, combine the diced tomatoes and vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes. Remove from heat and puree the mixture until smooth using an immersion blender or regular blender. Stir in the lime juice and set aside.
Once the eggplant shells are tender, remove them from the oven. Spoon the quinoa mixture evenly into each shell, packing it gently.
Return the stuffed eggplants to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Serve the stuffed eggplants hot, drizzled with the fresh tomato sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
