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STUFFED EGGPLANT with low glycemic index and gluten-free quinoa

Recipe taken from the website https://zerosucreetigbas.fr/aubergine-farcie-au-quinoa-ig-bas-et-sans-gluten/ Lately, I've been really into stuffed vegetables ????. I love it ❤. Plus, it looks quite fancy on the plate ???? I flavored it with a little bit of green anise ????, which adds a subtle freshness that is really delicious. Even my husband, who doesn't like anise, approves ???? For the kids, I always serve it in a deconstructed way ???? and I remove the skin of the eggplant, it goes down better.

Low GI Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 50 minutes
Energy: 445 kcal / serving

Instructions

  • 1.   Cut the eggplant in half, deeply score the flesh with a knife. Brush with olive oil. Season with salt and bake for 30 minutes at 190°C (375°F).
  • 2.   Mix cooked quinoa, tomato sauce, herbs, and green anise.
    Boil the eggs.
  • 3.   Scrape out the flesh of the eggplant and mix it with the tomato quinoa mixture.
    Stuff the eggplants with this filling. Sprinkle with gruyère cheese and bake for another 10 minutes.
  • 4.   Serve with a hard-boiled egg on top, season with pepper, and sprinkle with coriander.

Ingredients for servings

  • 1 eggplant
  • 100 g of cooked quinoa
  • 3 tablespoon of tomato sauce
  • 3 tablespoon of olive oil
  • 1 teaspoon of Provence herb
  • 1 teaspoon of green anise seeds
  • 1 handful of grated Gruyère cheese
  • 2 hard-boiled eggs
  • 1 teaspoon of fresh coriander (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    445 kcal
    22 %
  • Fat
    32,64 g
    47 %
  • of which saturated
    8,57 g
    43 %
  • Carbohydrates
    18,72 g
    7 %
  • of which sugar
    4,44 g
    5 %
  • Protein
    16,55 g
    33 %
  • Fibers
    5,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.