Try this Quinoa Stuffed Eggplant Tex Mex Style recipe
- 1 large onion chopped
- 1/2 cup water
- ground black pepper to taste
- 1 cup corn frozen
- 3 garlic cloves finely chopped
- cooking spray (i use misto)
- 1 tbsp coconut or avocado oil
- 1 tsp cumin ground
- 3 large eggplants
- 1 tbsp seeded jalapeã±o minced*
- 1/3 cup quinoa uncooked
- 1 cup vegetable broth low sodium
- 14 oz can black beans rinsed & drained
- 1 tbsp + 1 tsp taco seasoning divided
- 3/4 tsp himalayan pink salt**
- 1 cup strained tomatoes divided
- 1 cup marble cheese shredded***
- Carbohydrate 148.63105 g
- Cholesterol 138.6 mg
- Fat 48.91013 g
- Fiber 63.7090015954971 g
- Protein 57.19856 g
- Saturated Fat 28.708855 g
- Serving Size 1 1 recipe (2598g)
- Sodium 1429.89200000401 mg
- Sugar 84.9220484045029 g
- Trans Fat 3.62671600000001 g
- Calories 1158 calories
Step-by-step
- Cut eggplants in half lengthwise. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set aside.
- Preheat medium pot on low-medium heat and swirl oil to coat. Add onion, garlic and jalapeño; sauté for a few minutes, stirring occasionally. Add chopped eggplant, stir and cover. Cook for 5 minutes, stirring once.
- Add quinoa, broth, corn, beans, 1 tbsp taco seasoning, cumin, salt, black pepper and 1/2 cup strained tomatoes. Stir well, cover and cook for 20 minutes.
- Preheat oven to 400 degrees F. Spray 2 large baking dishes with cooking spray. Mix remaining 1/2 cup strained tomatoes with 1/2 cup water and 1 tsp taco seasoning. Pour into the bottom of both dishes and lay eggplant shells on top. Divide cooked filling evenly among the shells and sprinkle with cheese. Bake for 40 minutes uncovered. Remove for the oven and serve hot.
Standard stuffed vegetables often rely on heavy rice grains and ground meats, but this preparation builds a lighter, plant-based filling directly inside hollowed vegetable shells. Swapping quinoa for traditional white rice introduces a subtle crunch while absorbing cooking liquids efficiently at a one-to-three ratio with broth. When handling the nightshades, cutting around the interior flesh with a paring knife requires precision; leaving a quarter-inch border along the skin prevents the structural walls from collapsing during baking. Aromatics like onions and minced jalapeños soften rapidly in a covered pot over medium-low heat, steaming slightly in their own moisture before the dry spices go in. Ground cumin and commercial taco seasoning bloom when introduced directly to the warm pan fats rather than added to watery liquids at the end. Rinsing canned black beans thoroughly removes excess canning starches that might otherwise impart a metallic taste to the surrounding vegetables. Pouring a mixture of strained tomatoes, water, and remaining spice into the baking dish creates a humid microclimate at 400 degrees Fahrenheit, steaming the exterior skin tender while the uncovered cheese topping browns over forty minutes. Marble cheese melts with reliable stretch due to its blended curd composition, though sharp cheddar works if grated fresh to avoid anti-caking cellulose powders. Leftover stuffed portions retain structural integrity for up to three days when sealed in airtight containers in the refrigerator.
