Vegan Mediterranean Stuffed Eggplant
Elevate your plant-based dining experience with Vegan Mediterranean Stuffed Eggplant—a vibrant and wholesome dish bursting with layers of flavor. Perfectly roasted eggplant halves serve as a tender vessel for a savory filling of quinoa, cherry tomatoes, kalamata olives, and aromatic spices like cumin and oregano, creating a harmonious blend of Mediterranean-inspired goodness. Finished with a drizzle of fresh lemon juice and a sprinkle of parsley, this recipe is as nutritious as it is delicious, offering a healthy vegan option packed with protein, vitamins, and bold flavors. Ready in just under an hour, it’s an ideal centerpiece for weeknight meals or dinner parties alike.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 medium, diced onion
- 1 small, diced red bell pepper
- 3 minced garlic cloves
- 1 cup, cooked quinoa
- 1 cup, halved cherry tomatoes
- 0.333 cup, pitted and chopped kalamata olives
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/2 inch thick shell. Set aside the eggplant shells and chop the removed flesh.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on the prepared baking sheet. Bake for 20 minutes or until the eggplants are tender.
While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes or until the onion is translucent.
Add the minced garlic and chopped eggplant flesh to the skillet. Cook for another 5 minutes, stirring frequently until the eggplant is soft.
Stir in the cooked quinoa, cherry tomatoes, kalamata olives, parsley, lemon juice, oregano, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
Remove the baked eggplant shells from the oven and carefully turn them over.
Stuff each eggplant shell generously with the quinoa mixture. Return the stuffed eggplants to the oven and bake for another 15 minutes.
Remove from the oven and let cool slightly before serving.
Garnish with additional fresh parsley if desired and enjoy your Vegan Mediterranean Stuffed Eggplant!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 764 mg | 16% | |
*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.
