Vegan Berenjenas Rellenas
Experience the mouthwatering goodness of **Vegan Berenjenas Rellenas**, a plant-based twist on the traditional Spanish dish! These stuffed eggplants are packed with a hearty quinoa filling, bursting with the vibrant flavors of sautéed onion, red bell pepper, garlic, and tender spinach. Seasoned with earthy cumin, smoky paprika, and a zesty hint of lemon juice, this recipe strikes the perfect balance of comfort food and healthy indulgence. Each baked eggplant boat is crowned with a savory blend of nutritional yeast for a cheesy, umami kick, making it a delightful addition to your vegan repertoire. Ready in about an hour and perfect for a cozy dinner or meal prep, this wholesome dish is not only nutritious but also gluten-free and packed with Mediterranean-inspired flavors. Garnish with fresh parsley for a bright, aromatic touch before serving!
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Recipe Information
Ingredients
- 2 pieces medium-sized eggplants
- 2 tablespoons olive oil
- 1 cup quinoa
- 1 large onion
- 1 medium red bell pepper
- 3 pieces garlic cloves
- 1 cup canned chopped tomatoes
- 2 cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants lengthwise and scoop out the flesh, leaving about 1/4-inch thickness of the shell to create a boat shape.
Chop the scooped eggplant flesh and set aside.
Brush the inside of the eggplant boats with 1 tablespoon of olive oil, place them on a baking sheet, and bake for 15 minutes. Remove from the oven and set aside.
While the eggplants are baking, rinse the quinoa under cold water and cook it according to the package instructions. Set aside to cool.
In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
Add the chopped eggplant flesh and garlic to the pan, cooking for another 5 minutes until the mixture is soft.
Stir in the canned chopped tomatoes, baby spinach, cumin, paprika, black pepper, and salt. Cook until the spinach wilts, about 3 minutes.
Mix the cooked quinoa into the vegetable mixture, add the nutritional yeast, lemon juice, and chopped parsley, stirring until well combined.
Fill each eggplant boat with the quinoa mixture, pressing gently to fit in more filling.
Return the stuffed eggplants to the oven and bake for another 20-25 minutes, until the tops are slightly crisp and golden.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 893 mg | 19% | |
*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.
