Eggplants are a common ingredient on the vegetable lovers’ menu, as they are the perfect and tasty substitute for meat. So we suggest you look at this eggplant recipe which can be a tasty substitute for your standard lunch.
Stuffed eggplant prepared in a healthy way
- 1 eggplant
- 2 teaspoons olive oil
- 1 medium onion (chopped)
- 80 grams of chopped mushrooms
- 5-6 small tomatoes
- 1 tablespoon tomato sauce
- 2 cloves finely chopped garlic
- 90 grams of boiled Quinoa
- ½ teaspoon ground cumin
- 1 tablespoon chopped fresh parsley + for decoration
- Salt and pepper to taste
- 1 tablespoon tahini (is a product made from grounded sesame seeds)
- 1 teaspoon lemon juice
- ½ teaspoon of garlic powder
- Dilution water
Method of preparation:
Preheat the oven to 220 degrees. Cut the eggplant in half and remove part of the middle to make a hole. Place in a pan on baking paper, sprinkle with a teaspoon of olive oil and a little salt and bake for about 20 minutes. While the eggplant is baking, prepare the filling.
Put the rest of the olive oil in a pan, add the mushrooms and onions and fry for about 5 minutes, until soft. Add the tomatoes, Quinoa, and spices and cook until the liquid evaporates. When the eggplant is roasted, remove from the oven and fill with the mixture previously prepared. Lower the oven to 180 degrees and bake the stuffed eggplant for another 10 minutes.
In the meantime mix the tahini, lemon juice, garlic, a little water, salt, and pepper. Pour the mixture over the eggplant, add a little parsley and enjoy.