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Eggplant Filled with Miso Quinoa

Eggplants make the proper, purple vessels for flavorful fillings, reminiscent of this Asian-inspired savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger. Plus, it’s a plant-based meal in a single! This recipe is an effective way to showcase seasonal eggplant in the course of the rising season. Plus, this vegan, gluten-free Eggplant Filled with Miso Quinoa is elegant sufficient to serve for particular dinners, but easy sufficient to take pleasure in on a busy weeknight. Why not serve it at your subsequent gathering? Simply attempt a hearty salad or soup as an accompaniment, with some crusty complete grain bread.

Simply put together a hearty quinoa stuffing, fill the scooped out eggplant shells, and bake. Voila!


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Eggplant Filled with Miso Quinoa

  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:
    1 hour half-hour

  • Yield:
    4 servings 1x

  • Weight loss plan:


Eggplants make the proper, purple vessels for this fully plant-based (vegan), gluten-free savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger.


  1. Carry water to a boil in a small pot. Add quinoa and bouillon dice, stir nicely, and canopy. Simmer over medium for about 20 minutes, till tender. Take away from pan and drain any remaining water
  2. Whereas quinoa is cooking, trim the flower finish of the eggplants and slice in half lengthwise. Scoop out the filling to depart about ¾-inch flesh on the eggplant pores and skin. (Reserve scooped out eggplant flesh for soup, stews, or stir-fries.) Place eggplant shells within the backside of a medium baking dish, with pores and skin aspect down. Place 1 tablespoon of water within the backside of the dish.
  3. Preheat oven to 350 F.
  4. Warmth oil in a massive sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
  5. Add mushrooms, parsley flakes, crimson chili flakes, miso paste, soy sauce, and vinegar and sauté for an extra 2 minutes, stirring nicely to distribute elements. Fold in cooked quinoa and beans, mixing nicely. Take away from warmth.
  6. Fill every eggplant shell with quinoa filling (a beneficiant ½ cup per shell), heaping on high. Sprinkle every stuffed eggplant with sesame seeds (about ¾ teaspoon every).
  7. Place dish, uncovered, within the oven and bake for about 40-45 minutes, till filling is golden and eggplant is tender.
  8. Take away from oven and serve.
  9. Makes 4 servings.

  • Prep Time: 20 minutes
  • Prepare dinner Time: 1 hour 10 minutes
  • Class: Entree
  • Delicacies: Asian, American


  • Serving Dimension: 1 serving
  • Energy: 266
  • Sugar: 8 g
  • Sodium: 344 mg
  • Fats: 5 g
  • Saturated Fats: 1 g
  • Carbohydrates: 47 g
  • Fiber: 17 g
  • Protein: 12 g

Key phrases: vegan entree, wholesome vegan dinner, vegan eggplant dinner

For different plant-based meals, attempt:

Simple Italian Eggplant Bake
Chipotle Tomato Rice Energy Bowl
Simple Cauliflower Chickpea Tacos

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