Eggplant Filled with Miso Quinoa

Eggplants make the proper, purple vessels for flavorful fillings, corresponding 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 a good way to showcase seasonal eggplant through the rising season. Plus, this vegan, gluten-free Eggplant Filled with 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 entire grain bread.

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Eggplant Filled with Miso Quinoa

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  Writer: The Plant-Powered Dietitian
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  Complete Time: 1 hour half-hour
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  Yield: 4 servings 1x
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  Weight loss plan: Vegan

Description

Eggplants make the proper, purple vessels for this utterly 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 dice
• 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 purple), diced
• 1 cup mushrooms, diced (i.e., oyster, shitake, brown)
• 1 teaspoon parsley flakes
• ¼ teaspoon purple 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. Carry water to a boil in a small pot. Add quinoa and bouillon dice, stir effectively, 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 facet down. Place 1 tablespoon of water within the backside of the dish.
3. Preheat oven to 350 F.
4. Warmth oil in a giant sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
5. Add mushrooms, parsley flakes, purple chili flakes, miso paste, soy sauce, and vinegar and sauté for a further 2 minutes, stirring effectively to distribute elements. Fold in cooked quinoa and beans, mixing effectively. 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

Vitamin

• Serving Dimension: 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:

Straightforward Italian Eggplant Bake
Chipotle Tomato Rice Energy Bowl
Straightforward Cauliflower Chickpea Tacos