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Vegan Greek Stuffed Eggplant
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 tomato, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
- Place the eggplant shells on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes, until tender.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the chopped eggplant flesh, red bell pepper, zucchini, and tomato to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
- Stir in the cooked quinoa, parsley, mint, walnuts, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
- Remove the skillet from heat and stir in the lemon juice.
- Spoon the quinoa and vegetable mixture into the baked eggplant shells.
- Return the stuffed eggplants to the oven and bake for an additional 10 minutes.
- Serve the vegan Greek stuffed eggplants hot, garnished with additional fresh herbs if desired.
The history of Greek Stuffed Eggplant dates back to ancient Greece, where it was a popular dish among the aristocracy. Traditionally, the eggplant was filled with a mixture of ground meat, rice, and aromatic herbs. However, with the rise of veganism, chefs have reimagined this classic dish with a plant-based filling. Today, vegan Greek Stuffed Eggplant is a staple in modern Greek cuisine, especially in regions like Crete and Santorini, known for their vibrant vegan food scene. Renowned vegan chefs like Chloe Coscarelli and Isa Chandra Moskowitz have put their own spin on this dish, using ingredients like lentils, quinoa, and a medley of Mediterranean spices to create a flavorful and satisfying filling. For the best version of this dish, look for restaurants that prioritize fresh, locally sourced produce and skillfully balance the flavors of the filling with the tender, roasted eggplant. The key to getting this dish right lies in achieving the perfect balance of savory, herbaceous, and slightly tangy flavors, as well as ensuring the eggplant is cooked to a melt-in-your-mouth perfection. Whether enjoyed as a main course or a side dish, vegan Greek Stuffed Eggplant is a delightful representation of the rich culinary heritage of Greece, now with a modern, plant-based twist.
60 min
4
320 calories
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