6-Ingredient Stuffed Eggplant
Now more than ever, my food philosophy goes something like this: keep it simple, use fresh ingredients.
Before having our daughter, I had the time and energy for lots of kitchen projects. Post-baby, meals have gone through a progression of exclusively eating things made by family and friends (a lifeline in the 4th trimester!) to meal delivery services, to “frozen waffles are a food group, right?” Today, we’re mostly back to eating meals I’ve made for our family, even if it’s bowls of oatmeal with frozen fruit that I’m calling dinner. More often than not though, I’m cooking with a baby crying and/or clinging to my leg as I try to distract her with wooden spoons and other nearby items with dull edges. That’s where recipes like this 6-ingredient Stuffed Eggplant come into play. I’m so happy to be sharing this big batch, leftover-friendly meal from the new and very approachable Deliciously Ella: Quick & Easy cookbook.
Ella has a few cookbooks under her belt, and this latest one is such a beautiful and accessible resource, smartly broken down into sections for 10 minutes, 20 minutes, and big batch meals. It’s currently the cookbook I reach for the most when I’m not making my own recipes. It’s filled with over 100 vegan recipes, helpful cooking tips, and gorgeous photos; I definitely recommend treating yourself to a copy!
There are so many lovely recipes, I had a hard time deciding which one to share with you, but ultimately I chose this Stuffed Eggplant because a) eggplant is in peak season right now, and b) it’s my favorite kind of cooking: transforming a handful of basic ingredients—eggplant, quinoa, sun-dried tomatoes—into something wonderful.
6-Ingredient Stuffed Eggplant
6-Ingredient Stuffed Eggplant
Serves: 6
Cook Time: 1 hour
6-ingredient gluten-free, grain-free, and vegan Stuffed Eggplant! This simple recipe is a brilliant option for bigger family meals. They not only look gorgeous, but they also have tons of flavor and texture.
Cuisine: Gluten Free, Vegan Servings: 6
Cook Time: 1 hour
6-ingredient gluten-free, grain-free, and vegan Stuffed Eggplant! This simple recipe is a brilliant option for bigger family meals. They not only look gorgeous, but they also have tons of flavor and texture.
Instructions
- Preheat the oven to 425°F.
- Cut the eggplants in half and place onto a baking pan. Score the flesh with a knife (being careful not to cut all the way through) and drizzle with olive oil and salt. Roast in the oven for 35 to 40 minutes, until soft. Once soft, remove from the oven and let cool.
- Turn the oven down to 350°F.
- While the eggplants are in the oven, cook the quinoa. Place a medium saucepan over medium heat and add the quinoa, and boiling water. Bring to a simmer and cook for 12 to 15 minutes until the water has been absorbed. Once cooked, remove from the heat and set aside until cool.
- Using a large spoon, scrape the flesh out of the eggplants and onto a cutting board. Coarsely chop into pieces, then put into a large bowl.
- Add the tomatoes, balsamic vinegar, pine nuts, harissa, and quinoa. Season with a large pinch of salt and pepper.
- Using a tablespoon, scoop equal amounts of the mixture back into each eggplant skin. Return them to the baking pan, place in the oven and bake for 20 minutes.
- Scatter with the chopped parsley before serving.
Notes [1]
Reprinted by arrangement from Deliciously Ella: Quick & Easy. Copyright © 2020, Ella Mills.
Copyright © 2020 Ella Mills for Deliciously Ella.
