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Stuffed Veggie Eggplant

Vegetarian Vegan Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Cost per serving: 0,92 €
Energy: 259 kcal / serving
Nutritional score:

Instructions

  • 1.   1 jar of drained organic chickpeas
    2 organic eggplants, halved lengthwise and hollowed out (keep the insides)
    150g of quinoa, soaked overnight and steamed
    1 minced onion
    2 diced organic tomatoes
    1 peeled and minced garlic clove
    Olive oil
    Ras El Hanout
    Paprika
    Salt/pepper
  • 2.   In a pan, add olive oil, minced onions, and garlic. When they become translucent, add the diced eggplant insides and tomatoes.
    Add the spices, salt, and pepper. Cover and cook for a few minutes.
    Once the eggplants are tender, add the chickpeas and cooked quinoa.
    Check the seasoning. Remove from heat.
    Preheat the oven to 180°C.
    Mash the filling roughly with a potato masher.
    Fill the eggplants and place them in the oven for 20 minutes.

Ingredients for servings

  • 1 cup of chickpeas (canned, drained weight)
  • 2 eggplants
  • 150 g of quinoa
  • 1 onion
  • 2 tomatoes
  • 1 garlic clove
  • 1 tablespoon of olive oil
  • 1 pinch of ras el-hanout
  • 1 pinch of sweet paprika
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    259 kcal
    13 %
  • Fat
    7,09 g
    10 %
  • of which saturated
    1,05 g
    5 %
  • Carbohydrates
    33,03 g
    13 %
  • of which sugar
    5,19 g
    6 %
  • Protein
    9,49 g
    19 %
  • Fibers
    9,01 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.