Eggplant with Quinoa & Chickpeas
Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
This stuffed eggplant is a plant-based powerhouse, packed with quinoa, chickpeas, and walnuts for a filling that’s genuinely hearty and protein-rich, not the sad, watery vegetable boat stuffed eggplant can sometimes be.
The method is smart. Scoop out the eggplant, parboil the shells until just tender so they bake up soft, and sauté the scooped flesh right into the filling so nothing’s wasted. Everything cooks in a splash of water rather than oil, which keeps it light.
The filling comes together with sautéed onion, garlic, and peppers, tomato, ground walnuts for richness, chickpeas, and fluffy quinoa, with a little whole-wheat and gluten flour stirred in to bind it so it holds its shape.
Spoon it back into the shells and bake covered until everything melds. Serve with a steamed vegetable and a green salad for a complete, satisfying meatless meal.
Kitchen Tips
- Parboil the eggplant shells until just soft so they bake tender without collapsing.
- Sauté the scooped eggplant flesh into the filling. It adds body and wastes nothing.
- The whole-wheat and gluten flours bind the filling, so don’t skip them if you want it to hold together.
- Toast the walnuts first for a deeper, nuttier flavor.
Variations
- Use brown rice or bulgur in place of quinoa.
- Add cumin, smoked paprika, or fresh herbs to the filling for more depth.
- Top with a little vegan cheese or breadcrumbs before baking for a crisp finish.
Ingredients
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.
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