Ingredients
-
1 (6 inches long) eggplant
-
2 pieces in oil dried tomatoes
-
1/2 small(1/2 = 75 g) minced pepper
-
1/4 small (1/4 de small = 25 g) onion
-
1 cloves of garlicor garlic flower
-
1/4 cup dry(1/4 cup = 40 g) quinoa
-
1 /2 cube vegetable broth cube(s)or cook the quinoa in homemade liquid broth instead of water
Directions
This post is also available in: Français (French)
I start drooling everything I think about this recipe! Life is about eating simple and delicious things, right? I love to make week nights easy and productive, yet delicious and nutritious. I’m obsessed with making sure the meal will be filling and good for my mind, body and soul. This stuffed eggplant is a great week night vegan dinner! The quinoa and the dried tomatoes make it filling. No meat, no animal products. It’s like serving a warm salad. Very nice!
Discover more vegan recipes here.
How to bake an eggplant in 5 minutes
You can obviously cook it in slices or wrap it in aluminum paper. Many people do it on the BBQ. But at my place, on week nights, we’re hungry and a little in a hurry. This is where the silicone steamer comes into place! I simply cut the eggplant in two long halves and use the steamer in the microwave! Voila! 5 minutes and you’ve got a cooked eggplant. While the eggplant is cooking, I prepare the quinoa and the rest of the ingredients. You may bake you eggplant, flesh down, in a microwave safe container filled with a bit of water as well.
Canadian quinoa
Did you know quinoa is not a cereal? It’s considered a seed. And we actually grow it in Canada! Buying local products is great for our economy and our planet.
Steps
|
1
Done
|
COOKING THE EGGPLANTCut the eggplant in two halves. Place it a silicone steamer, the flesh faces down. Seal steamer and cook in the microwave for 4 minutes. |
|
2
Done
|
COOKING THE QUINOAWhile the eggplant is cooking, cook the quinoa. Simply follow the instructions on the package. |
|
3
Done
|
VEGETABLESPeel the onion and the garlic. You may use a regular onion or green onions, regular garlic or garlic flower. Rince and cut the pepper into delicate dices. |
|
4
Done
|
In a heated pan, pour 2 tablespoon of water. Cook the onion and the pepper in the pan. 2 minutes later, add the garlic. Cook until the vegetables are tendered and lightly colored. You may use oil if desired. Optional: in order to make this recipe even faster, you can cook the vegetables in the same steamer you used for the eggplant for about 2 minutes in the microwave. Than, you will be able to sauter them in no time in the pan. |
|
5
Done
|
PREPARATIONUsing a knife, cut the flesh of the eggplant halves into small cubes, crossing lines. Just like you would do it for a mango. |
|
6
Done
|
Using a spoon, scoop the eggplant dices. Make sure you keep at least one eggplant skin intact. You will use it for presentation. |
|
7
Done
|
Chop the dried tomatoes in oil. |
|
8
Done
|
In a bowl, mix the cooked quinoa, the cooked eggplant dices, the sauted vegetables and the chopped dried tomatoes. |
|
9
Done
|
FINAL TOUCHStuff the skin of one eggplant half with the mixture. Serve while still a little warm. |
