This vegan stuffed eggplant with quinoa in tomato sauce is a delicious, super easy to make light meal which can also be enjoyed as a hot or cold snack the next day.
This healthy and delicious vegan stuffed eggplant with quinoa is a great dish to make on a hot day. It is light, very low in fat and not very labour intensive. Plus it contains quinoa, which has an amazing ability to make any dish light and satisfying at the same time.
This dish can be served hot or cold and to be honest, unless you are very hungry, wait until it’s had a chance to cool down and enjoy it with a hunk of fresh bread with a drizzle of olive oil. There is nothing better on a sizzling hot day and I am happy to say today was such a day here in Manchester, UK!
Easy meal prep
To save time you can prepare some of the ingredients ahead. This really makes a difference when it’s hot outside and you don’t want to spend too long in the kitchen.
Prepping the quinoa
You can cook the quinoa ahead and, once completely cooled, cover and refrigerate it for up to 3 days. (I am slightly obsessed with quinoa and like to have some in the fridge most of the time actually, just in case I need it).
Cook the tomato sauce ahead
The sauce (minus the eggplant) can also be cooked (though not pureed) and refrigerated overnight. So that once you’ve scooped out the flesh of the eggplant and added it to the sauce all you have to do is puree the mixture, add the quinoa and assemble the recipe.
How to prepare the eggplant
Preparing the eggplant is really easy. It is a good idea to use a melon baller if you’ve got one, to scoop out the pulp. Alternatively, carve out the middle using a knife and a large spoon (leave a little less than 1 cm of thickness around the edges of the eggplant).
Remember also that cooking/baking eggplant can be done successfully without using too much oil. Brushing the open side of the vegetable with a little oil (2-3 tablespoons) before popping in the oven is absolutely sufficient.
What other herbs would go well in this baked eggplant dish
I used tarragon in this aubergine recipe but cilantro or Thai basil would be good alternatives. They are all fragrant, with an intense flavour, which is important in this simple dish. So choose your favourite.
What would go well with this vegan stuffed eggplant
This dish is great on its own but it’s also delicious with a hunk of fresh bread. A garnish of chopped avocado would work well too. If you make this recipe quite spicy a refreshing dip such as cauliflower dip, healthy ranch dip or minty guacamole would make ideal accompaniments. (All are vegetarian). If you are serving it as part of a non-vegan meal you can pair it with easy Moroccan spiced chicken kebabs.
Do I have to use coconut oil
No, you don’t. I wanted to add a hint of coconut flavour (to complement the tarragon) but it’s absolutely fine to use either olive or good vegetable oil.
More eggplant recipes
You may also like this Spicy Eggplant with Tomato and Thai Basil and this Eggplant Tomato Casserole with Beans. Both of theses casserole recipes are vegan, gluten free and super easy to put together. Another easy one-pot you might enjoy is Healthy Pasta Bake with Eggplant and Chickpeas.
If you are looking for more stuffed eggplant recipes check out also this non-vegetarian Easy Turkey Stuffed Eggplant Recipe!
Check out also this collection of over 12 healthy vegetarian pasta meals.
Vegan Stuffed Eggplant with Quinoa in Tomato Sauce
- 3 large aubergines eggplant
- 500 g passata
- 2 cups cooked quinoa
- 1 large red onion finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoons ginger finely chopped
- 1 red chilli leave the seeds in if you want more heat finely chopped
- 3 tablespoons tarragon finely chopped
- 1 heaped teaspoon each ground coriander and cumin
- 1 tablespoon coarse sea salt
- 2 tablespoons coconut oil, alternatively use olive or vegetable oils
- Olive oil for drizzling
- Sesame seeds, optional white and/or black for sprinkling
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplant in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2-3 tablespoons) and bake for 25 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
- While the eggplants are in the oven make the sauce. In a saucepan heat up the coconut oil, add the garlic, ginger, chilli, onion, cumin and coriander, stir and cook over a medium heat for 2 minutes.
- Add the passata, tarragon, salt, stir, cover and simmer for about 6-7 minutes, stirring occasionally.
- Once the eggplants have cooled scoop out the flesh leaving about 8 mm around the edges (you can do this using a melon baller or a large spoon) and add to the sauce. Puree the sauce.
- Place a few tablespoons of the sauce (about a quarter of the sauce) in a large baking dish spreading evenly and place the hallow eggplant halves in a single layer on top. Combine the remaining sauce with the quinoa and stir thoroughly.
- Spoon the quinoa mixture into the eggplant halves, drizzle with some olive oil, sprinkle sesame seeds on top, cover with tin foil and bake for 1 hour.
- Serve hot or cold (on its own or with a hunk of crusty bread) with a sprinkling of chives, chopped avocado, more olive oil if you like and freshly chopped chillies.
Pin Vegan Stuffed Eggplant with Quinoa in Tomato Sauce!
KEEP IN TOUCH!
RECIPE LINK PARTIES
I am bringing this recipe to #CookBlogShare, which I have the pleasure of hosting this week! If you’ve got a recipe join the party!
I am also sharing my vegan quinoa eggplant recipe with Free From Fridays.Fiesta Friday. The co-hosts are Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook. Also sharing with This is How We Roll Link Party, Totally Terrific Tuesday, Tasty Tuesdays, Meat Free Mondays, Recipe of the Week, Cook Once Eat Twice.