Vegetarian Stuffed Eggplants

12 35 307
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Vegetarian Stuffed Eggplants
Health Rating
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Vegetarian.


2 eggplant Baby eggplant (large)
1 tsp Extra virgin olive oil
1 pinch Sea salt, fine (to taste)
1/2 cup Quinoa, uncooked (Red)
1 tbsp Parsley, fresh (finely chopped)
1 cup Cucumber (chopped)
1 1/3 cup Coconut milk (full fat; milk)
1/2 medium Apple (sliced)
4 leaf Basil, fresh (large)
1/4 cup Red onion (diced)
1/2 tsp Curry powder
1 pinch Salt and pepper (to taste)


  1. Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.Slice the eggplant in half lengthwise. Lay the slices on the prepared baking sheet. Pour some of the olive oil into your hands and use your hands to coat both sides of the eggplant. This is done because if you pour the oil over the eggplant it will soak into one spot only and we need it spread throughout the entire slice. Cook the eggplant for 25-30 minutes or until it's tender. Meanwhile, cook the quinoa according to the package directions. For the sauce, combine all of the 'Sauce' ingredients in a food processor and puree until smooth. Set aside. When the quinoa is done, remove from the heat, fluff with a fork and cover for 5 minutes. Then add the onion, parsley, sea salt and pepper. Remove from the eggplant from the oven and set aside for 5 minutes. Then top with the quinoa mixture and drizzle with the sauce. Season to taste with sea salt and pepper and serve immediately. 

Nutrition Facts

Per Portion

Calories 307
Calories from fat 178
Calories from saturated fat 140
Total Fat 19.8 g
Saturated Fat 15.5 g
Trans Fat 0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.9 g
Cholesterol 0
Sodium 73 mg
Potassium 609 mg
Total Carbohydrate 26.1 g
Dietary Fiber 5.7 g
Sugars 5.0 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.1
Vegetables 2.9

Energy sources

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