Quinoa-stuffed Eggplant Rolls

Quinoa-Stuffed Eggplant Rolls are a delicious and nutritious dish that combines the flavors of Inca cuisine with a modern twist. These rolls are perfect for a healthy and satisfying meal.

Quinoa-stuffed Eggplant Rolls

Ingredients

  • 1 cup quinoa
  • 2 large eggplants
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
  3. Cook the quinoa according to package instructions.
  4. In a skillet, sauté the onion, garlic, and red bell pepper until softened.
  5. Add the cooked quinoa, cumin, paprika, and vegetable broth to the skillet. Cook for 5 minutes, then stir in the cilantro. Season with salt and pepper.
  6. Place a spoonful of the quinoa mixture on each eggplant slice and roll it up.
  7. Place the rolls in a baking dish, seam side down. Bake for 20-25 minutes, until the eggplant is tender.
  8. Serve the quinoa-stuffed eggplant rolls hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Baking dish Skillet Knife Cutting board

Tools

Oven Stovetop

Serving suggestions

Serve the quinoa-stuffed eggplant rolls with a side salad and a dollop of Greek yogurt.

Tips & tricks

For a smoky flavor, grill the eggplant slices before stuffing and rolling them.

Cost

$12