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+ servings

Quinoa Stuffed Eggplant

Servings 4 people
Calories 372 kcal

Ingredients
  

  • 1 large eggplant halved lengthwise
  • 1/2 tsp sea salt
  • 2 tsp coconut oil
  • 1/2 cup onion diced
  • 1 cup quinoa
  • 2 tbsp tahini
  • 3 tbsp Fresh lemon juice
  • 1 tbsp avocado oil
  • 1 cup Baby Spinach Leaves chopped

Instructions
 

  • Preheat oven to 420 degrees. Cut out the flesh of both halves of the eggplant, and dice. Transfer eggplant flesh to a colander, and sprinkle with salt.
  • Brush eggplant skins with avocado oil, and place on baking sheet. Place in the oven and bake for 15-20 minutes until soft.
  • While the eggplant bakes, heat the coconut oil in a medium sized sauce pan on medium heat. Add in the onion and the diced eggplant flesh, and cook, mixing often, for 2-3 minutes.
  • Add in the quinoa and let it toast on the bottom of the pan, again stirring regularly, for a minute. Add in 2 cups of water and bring to a boil. Once boiling, cover and simmer until the liquid evaporates.
  • Once the quinoa has cooked, remove from heat and add in the chopped spinach. Cover immediately and let the spinach leaves wilt for 2-3 minutes.
  • Once the spinach has wilted, mix in the lemon juice and tahini. Season with salt and pepper.
  • Spoon the quinoa mixture into the cooked eggplant skins. Place back in the oven for 10 minutes to get a crispy topping on the quinoa, and serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 372kcalCarbohydrates: 43gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 350mgPotassium: 1090mgFiber: 9gSugar: 4gVitamin A: 2800IUVitamin C: 23.1mgCalcium: 100mgIron: 5.4mg
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