Stuffed Roast Eggplant

Stuffed Roast Eggplant


2 Eggplant
1 Yellow Pepper
1 Onion
4 Cherry Tomatoes
2 Scallions
2 Cloves of Garlic
4oz Tofu
4oz Quinoa
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Mustard
Salt and Pepper

Preheat oven to 200°C, 400°F, boil the quinoa in double the water and set aside. Cut the yellow pepper into bite size pieces, remove the roots from the Scallions, cut the cherry tomatoes in half and place these ingredients on a baking tray with a tbsp of olive oil, cook for 10 - 15 minutes remove any ingredients that are cooked, and place back the ones that aren’t, cook for a further 5 – 10 minutes. Meanwhile heat a frying pan and cook the sliced onions and chopped garlic until the begin to wilt, then add the tofu and cook till golden.

Mix all these ingredients together with the remaining olive oil, the mustard and the vinegar, then slice Eggplants in half lengthways cutting through the stem at the top, scoop out the flesh leaving approximately 1cm on all sides. Put the quinoa and vegetable mixture into the hollowed out Eggplants and put into the oven. Cook for 15 – 20 minutes or until the Eggplant has become soft and delicious, serve.

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
533 134 2.0g 2.0g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
38mg 2383mg 87.6g 26.3g 23.4g 21.7g
Vitamin A Vitamin C Calcium Iron - -
48% 370% 25% 35% - -
Low in saturated fat No cholesterol Very low in sodium High in dietary fiber High in manganese Very high in magnesium
Dinner Lunch

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