Vegan Stuffed Eggplant (Aubergine) Recipe Info
We’ve jotted down some key bits of important information about our vegan stuffed eggplant (aubergine) recipe that we think you need to know before we get started.
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutritional Information (per serving):
– Calories: 220
– Carbohydrates: 25g
– Protein: 6g
– Fat: 12g
– Fiber: 8g
Vegan Stuffed Eggplant (Aubergine) Recipe Ingredients
– 2 large eggplants (aubergines)
– 1 cup of cooked quinoa
– 1/2 a cup of diced tomatoes
– 1/4 cup of chopped parsley
– 1/4 cup of crumbled vegan feta cheese
– 2 tbsp of olive oil
– 1 tsp of smoked paprika
– Salt and pepper to taste
Vegan Stuffed Eggplant (Aubergine) Recipe Cooking Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant in half down the middle and scoop out some of the middle like an avocado.
3. Cook the quinoa, then mix the quinoa, tomatoes, parsley, and vegan feta cheese. Stuff it into the centre of the eggplant.
4. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper.
5. Bake for 30 minutes until tender.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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