Eggplants make the perfect, purple vessels for flavorful fillings, such as this Asian-inspired savory stuffing with quinoa, miso, beans, mushrooms, peppers, and ginger. Plus, it’s a plant-based meal in one! This recipe is a great way to showcase seasonal eggplant during the growing season. Plus, this vegan, gluten-free Eggplant Stuffed with Miso Quinoa is elegant enough to serve for special dinners, yet simple enough to enjoy on a busy weeknight.

Why not serve it at your next gathering? Just try a hearty salad or soup as an accompaniment, with some crusty whole grain bread.

Eggplant Stuffed with Miso Quinoa

(4 votes, average: 5.00 out of 5)
Loading...

5 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Diet: Vegan

Description

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

Ingredients

• 2 cups water
• ½ quinoa, uncooked
• 1 vegetable bouillon cube
• 2 small eggplants
• 1 teaspoon sesame oil
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1/2 medium bell pepper (green, yellow, or red), diced
• 1 cup mushrooms, diced (i.e., oyster, shitake, brown)
• 1 teaspoon parsley flakes
• ¼ teaspoon red chili pepper flakes
• 1 tablespoon miso paste
• 1 tablespoon soy sauce, gluten-free
• 1 tablespoon rice vinegar
• 1 cup white beans, rinsed, drained
• 1 tablespoon sesame seeds

Instructions

1. Bring water to a boil in a small pot. Add quinoa and bouillon cube, stir well, and cover.

   Simmer over medium for about 20 minutes, until tender. Remove from pan and drain any remaining water

2. While quinoa is cooking, trim the flower end of the eggplants and slice in half lengthwise. Scoop out the filling to leave about ¾-inch flesh on the eggplant skin. (Reserve scooped out eggplant flesh for soup, stews, or stir-fries.) Place eggplant shells in the bottom of a medium baking dish, with skin side down. Place 1 tablespoon of water in the bottom of the dish.
3. Preheat oven to 350 F.
4. Heat oil in a large sauté pan or skillet and sauté onions, garlic, ginger and bell pepper for 4 minutes.
5. Add mushrooms, parsley flakes, red chili flakes, miso paste, soy sauce, and vinegar and sauté for an additional 2 minutes, stirring well to distribute ingredients.

   Fold in cooked quinoa and beans, mixing well. Remove from heat.

6. Fill each eggplant shell with quinoa filling (a generous ½ cup per shell), heaping on top. Sprinkle each stuffed eggplant with sesame seeds (about ¾ teaspoon each).
7. Place dish, uncovered, in the oven and bake for about 40-45 minutes, until filling is golden and eggplant is tender.
8. Remove from oven and serve.
9. Makes 4 servings.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Entree
• Cuisine: Asian, American

Nutrition

• Serving Size: 1 serving
• Calories: 266
• Sugar: 8 g
• Sodium: 344 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 47 g
• Fiber: 17 g
• Protein: 12 g

Keywords: vegan entree, healthy vegan dinner, vegan eggplant dinner

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-based meals, try:

Easy Italian Eggplant Bake
Chipotle Tomato Rice Power Bowl
Easy Cauliflower Chickpea Tacos

This post may contain affiliate links. For more information click here.