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.
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
- Preheat the oven to 375°F (190°C).
- Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
- Cook the quinoa according to package instructions.
- In a skillet, sauté the onion, garlic, and red bell pepper until softened.
- 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.
- Place a spoonful of the quinoa mixture on each eggplant slice and roll it up.
- Place the rolls in a baking dish, seam side down. Bake for 20-25 minutes, until the eggplant is tender.
- 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