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+ servings
5 from 1 vote
Vegetarian Stuffed Eggplant is a delicious appetizer stuffed with quinoa, pecans and more.
Vegetarian Stuffed Eggplants
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Vegetarian.

Course: Entree or Appetizer, Side
Cuisine: American
Keyword: vegetarian, gluten free, eggplant
Servings: 4 people
Calories: 133 kcal
Author: Amie
Coconut Curry Magic Sauce
  1. Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

    Slice the eggplant in half lengthwise. Lay the slices on the prepared baking sheet. Pour some of the olive oil into your hands and use your hands to coat both sides of the eggplant. This is done because if you pour the oil over the eggplant it will soak into one spot only and we need it spread throughout the entire slice. 

    Cook the eggplant for 25-30 minutes or until it's tender. 

    Meanwhile, cook the quinoa according to the package directions. 

    For the sauce, combine all of the 'Sauce' ingredients in a food processor and puree until smooth. Set aside. 

    When the quinoa is done, remove from the heat, fluff with a fork and cover for 5 minutes. Then add the onion, parsley, sea salt and pepper. 

    Remove from the eggplant from the oven and set aside for 5 minutes. Then top with the quinoa mixture and drizzle with the sauce. Season to taste with sea salt and pepper and serve immediately. 

Nutrition Facts
Vegetarian Stuffed Eggplants
Amount Per Serving
Calories 133 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 5mg0%
Potassium 219mg6%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 7.3mg9%
Calcium 23mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.