Name: Eggplant Stuffed with Miso Quinoa
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 2 cups water; ½ quinoa, uncooked; 1 vegetable bouillon cube; 2 small eggplants; 1 teaspoon sesame oil; ½ medium onion, diced; 2 cloves garlic, minced; 1 teaspoon minced ginger; 1/2 medium bell pepper (green, yellow, or red), diced; 1 cup mushrooms, diced (i.e., oyster, shitake, brown); 1 teaspoon parsley flakes; ¼ teaspoon red chili pepper flakes; 1 tablespoon miso paste; 1 tablespoon soy sauce, gluten-free; 1 tablespoon rice vinegar; 1 cup white beans, rinsed, drained; 1 tablespoon sesame seeds

Description

Eggplants make the perfect, purple vessels for this completely plant-based (vegan), gluten-free savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger.

Ingredients

Scale

2 cups water
½ quinoa, uncooked
1 vegetable bouillon cube
2 small eggplants
1 teaspoon sesame oil
½ medium onion, diced
2 cloves garlic, minced
1 teaspoon minced ginger
1/2 medium bell pepper (green, yellow, or red), diced
1 cup mushrooms, diced (i.e., oyster, shitake, brown)
1 teaspoon parsley flakes
¼ teaspoon red chili pepper flakes
1 tablespoon miso paste
1 tablespoon soy sauce, gluten-free
1 tablespoon rice vinegar
1 cup white beans, rinsed, drained
1 tablespoon sesame seeds

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Instructions

Bring water to a boil in a small pot. Add quinoa and bouillon cube, stir well, and cover. Simmer over medium for about 20 minutes, until tender. Remove from pan and drain any remaining water
While quinoa is cooking, trim the flower end of the eggplants and slice in half lengthwise. Scoop out the filling to leave about ¾-inch flesh on the eggplant skin. (Reserve scooped out eggplant flesh for soup, stews, or stir-fries.) Place eggplant shells in the bottom of a medium baking dish, with skin side down. Place 1 tablespoon of water in the bottom of the dish.
Preheat oven to 350 F.
Heat oil in a large sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
Add mushrooms, parsley flakes, red chili flakes, miso paste, soy sauce, and vinegar and sauté for an additional 2 minutes, stirring well to distribute ingredients. Fold in cooked quinoa and beans, mixing well. Remove from heat.
Fill each eggplant shell with quinoa filling (a generous ½ cup per shell), heaping on top. Sprinkle each stuffed eggplant with sesame seeds (about ¾ teaspoon each).
Place dish, uncovered, in the oven and bake for about 40-45 minutes, until filling is golden and eggplant is tender.
Remove from oven and serve.
Makes 4 servings.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Entree
Cuisine: Asian, American

Nutrition

Serving Size: 1 serving
Calories: 266
Sugar: 8 g
Sodium: 344 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 47 g
Fiber: 17 g
Protein: 12 g