Vegan Stuffed Eggplant with Quinoa and Nuts

Ingredients

• 2 medium eggplant
• 1 cup quinoa
• 1 cup walnuts
• 1 medium onion
• 1 medium bell pepper
• 3 cloves garlic
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh parsley
• 2 cups vegetable broth
• 2 tablespoons nutritional yeast

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Reserve the flesh for later use.

3. 3

   Brush the eggplant halves with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast in the preheated oven for 25 minutes.

4. 4

   While the eggplants are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

5. 5

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.

6. 6

   Chop the reserved eggplant flesh and add it to the skillet along with the cumin, salt, black pepper, and walnuts. Cook for an additional 5 minutes, stirring occasionally.

7. 7

   Stir in the cooked quinoa and nutritional yeast into the skillet mixture. Remove from heat and mix in the fresh parsley.

8. 8

   Take the roasted eggplant halves out of the oven and carefully fill each half with the quinoa and nut mixture.

9. 9

   Return the stuffed eggplants to the oven and bake for an additional 15 minutes.

10. 10

    Remove from the oven, let cool slightly, and serve warm. Enjoy your hearty vegan meal!