YOUR SOLIN GENERATED RECIPE
Roasted Vegan Stuffed Eggplant with Quinoa and Herbs
Enjoy a hearty vegan meal with tender roasted eggplant filled with a savory blend of fluffy quinoa, protein-packed chickpeas and tempeh, accented by fresh herbs, garlic, and a splash of lemon for brightness. This rustic dish delivers a satisfying balance of textures and flavors, perfect for a nourishing dinner.
INGREDIENTS
1 medium Eggplant (300g)
1 cup cooked Quinoa (185g)
1/2 cup cooked Chickpeas (82g)
75g Tempeh
1 tablespoon Nutritional Yeast
1/4 small Red Onion
1 clove Garlic
2 tablespoons Fresh Parsley
1 tablespoon Fresh Basil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out most of the flesh, leaving a 1/2-inch border to create a boat. Dice the scooped-out eggplant flesh and set aside.
In a skillet over medium heat, add the diced eggplant flesh along with the finely chopped red onion and minced garlic. Sauté until softened, about 5 minutes.
Dice the tempeh into small cubes and add to the skillet. Stir in the cooked quinoa and chickpeas. Sprinkle in the nutritional yeast, chopped parsley, basil, and drizzle with lemon juice. Season with salt and pepper. Let the mixture warm through for an additional 2-3 minutes.
Stuff the eggplant halves generously with the quinoa and tempeh mixture. Place the stuffed eggplant on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes, until the eggplant is tender and the filling is heated through.
Serve warm, garnished with extra fresh herbs if desired.