Ingredients
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3 large aubergine
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150gr of cooked quinoa
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1 medium onion
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1 large bell pepper(I chose a red one)
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1/2 of a courgette
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6 pecans
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3 tbsp of tomato paste
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1 tsp of paprika
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1 tsp of salt
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1 tsp of black pepper
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3 tbsp of ketchupyou can also use vegan pesto
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1 basil leaf
Directions
When choosing an eggplant for stuffing, it’s important to know that some varieties and sizes work better than others. I recommend using Italian, graffiti, or white eggplants. These are all multi-purpose varieties and are the best picks for this recipe: they’re large and sturdy enough to be turned into boats, with bulb-shaped bottoms that can hold a lot of filling. Are you not a big fan of eggplants? Don´t worry! Instead of using eggplants, you can also use bell peppers!
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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Preheat your oven to 180ºC; |
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2
Done
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Cut the eggplants in half and grill them flesh side down until charred; |
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3
Done
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Place the aubergines into a baking tray, charred side up, and spoon over some ketchup. |
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4
Done
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Meanwhile, wash and prepare all your vegetables: cut into small cubes the bell pepper and courgette; peel and finely slice the onion and peel and mince the garlic; |
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5
Done
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Preparing the Filling:In a large mixing bowl, mix together the quinoa, red pepper, courgette, onion, and spices. Mix it well; |
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6
Done
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Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix. |
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7
Done
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Generously, spoon some of the quinoa mix into the aubergines; |
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8
Done
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Bake the stuffed aubergines in the oven for 10-12 mins; |
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9
Done
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Once cooked, serve with additional ketchup, pesto, tahini dressing, a splash of fresh lemon juice... Whatever you fell like. |
