Eggplant Stuffed with Miso Quinoa

Eggplants make the right, purple vessels for flavorful fillings, comparable to this Asian-inspired savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger. Plus, it’s a plant-based meal in a single! This recipe is an effective way to showcase seasonal eggplant through the rising season. Plus, this vegan, gluten-free Eggplant Full of Miso Quinoa is elegant sufficient to serve for particular dinners, but easy sufficient to take pleasure in on a busy weeknight. Why not serve it at your subsequent gathering? Simply strive a hearty salad or soup as an accompaniment, with some crusty complete grain bread.

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Eggplant Full of Miso Quinoa

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  Writer: The Plant-Powered Dietitian
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  Whole Time: 1 hour half-hour
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  Yield: 4 servings 1x
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  Eating regimen: Vegan

Description

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

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• 2 cups water
• ½ quinoa, raw
• 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 (inexperienced, yellow, or pink), 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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Directions

1. Convey water to a boil in a small pot. Add quinoa and bouillon dice, stir nicely, and canopy. Simmer over medium for about 20 minutes, till tender. Take away from pan and drain any remaining water
2. Whereas quinoa is cooking, trim the flower finish of the eggplants and slice in half lengthwise. Scoop out the filling to go away about ¾-inch flesh on the eggplant pores and skin. (Reserve scooped out eggplant flesh for soup, stews, or stir-fries.) Place eggplant shells within the backside of a medium baking dish, with pores and skin aspect down. Place 1 tablespoon of water within the backside of the dish.
3. Preheat oven to 350 F.
4. Warmth oil in a large sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
5. Add mushrooms, parsley flakes, pink chili flakes, miso paste, soy sauce, and vinegar and sauté for a further 2 minutes, stirring nicely to distribute components. Fold in cooked quinoa and beans, mixing nicely. Take away from warmth.
6. Fill every eggplant shell with quinoa filling (a beneficiant ½ cup per shell), heaping on prime. Sprinkle every stuffed eggplant with sesame seeds (about ¾ teaspoon every).
7. Place dish, uncovered, within the oven and bake for about 40-45 minutes, till filling is golden and eggplant is tender.
8. Take away from oven and serve.
9. Makes 4 servings.

• Prep Time: 20 minutes
• Cook dinner Time: 1 hour 10 minutes
• Class: Entree
• Delicacies: Asian, American

Diet

• Serving Measurement: 1 serving
• Energy: 266
• Sugar: 8 g
• Sodium: 344 mg
• Fats: 5 g
• Saturated Fats: 1 g
• Carbohydrates: 47 g
• Fiber: 17 g
• Protein: 12 g

Key phrases: vegan entree, wholesome vegan dinner, vegan eggplant dinner

For different plant-based meals, strive:

Easy Italian Eggplant Bake
Chipotle Tomato Rice Power Bowl
Easy Cauliflower Chickpea Tacos