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Eggplant with Quinoa & Chickpeas

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 each eggplant
small to medium
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1 cup quinoa
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2 ½ cups water
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¼ cup water
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1 small onions
,
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2 cloves garlic
minced
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1 each black pepper
poblano, seeded and chopped fine
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1 each banana peppers
or hungarian pepper, seeded and chopped fine
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½ cup tomato sauce
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½ teaspoon salt
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1 x black pepper
freshly ground, to taste
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¼ cup walnuts
ground
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1 cup chickpeas (garbanzo beans)
cooked
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1 tablespoon whole-wheat flour
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1 tablespoon gluten flour
*

Ingredients

Amount Measure Ingredient Features
2 each eggplant
small to medium
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237 ml quinoa
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591 ml water
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59 ml water
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1 small onions
,
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2 cloves garlic
minced
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1 each black pepper
poblano, seeded and chopped fine
* Camera
1 each banana peppers
or hungarian pepper, seeded and chopped fine
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118 ml tomato sauce
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2.5 ml salt
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1 x black pepper
freshly ground, to taste
* Camera
59 ml walnuts
ground
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237 ml chickpeas (garbanzo beans)
cooked
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15 ml whole-wheat flour
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15 ml gluten flour
*

Directions

In a large pot, bring water to boil.

Slice the eggplant in half and scoop out the insides.

Place the eggplant shells in the water and cook until soft, about 10 minutes.

Chop the eggplant insides and set aside to sauté.

In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat.

Then add the onion, garlic, peppers, and the eggplant insides, and sauté, adding a little more water as needed.

Then add the tomato purée, salt, pepper, walnuts, and chickpeas.

Cover and simmer about 5 minutes, stirring occasionally.

Preheat oven to 350℉ (180℃).

Turn off the heat for all three pans.

Drain the eggplant shells from the water.

Add the cooked quinoa, wheat flour, and gluten flour to the vegetable sauté and stir well.

Place the eggplant shells in a large casserole dish with a cover.

Fill the eggplant shells with the quinoa mixture.

Put the cover on the casserole dish, and place in the oven.

Bake at 350℉ (180℃) for 1 hour.

Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 31223% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 496mg 21%
Total Carbohydrate 17g 17%
Dietary Fiber 7g 29%
Sugars g
Protein 23g
Vitamin A 3% Vitamin C 31%
Calcium 7% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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