Recipe for eggplant stuffed with quinoa

Looking for a dish that's both healthy and delicious? 

Eggplants can be prepared in a multitude of ways: roasted, barbecued or even stuffed. 

Today, we're revisiting them in a stuffed version. It's a simple recipe to make with just a handful of ingredients. Perfect for summer, this preparation of stuffed eggplants is a seasonal dish rich in iron and protein.

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Which ingredients?

Here are the ingredients for our recipe for eggplant stuffed with quinoa for 2 people:

• 2 eggplants 🍆
• 60g quinoa 🌾
• 60g green lentils
• An onion 🧅
• One red bell pepper 🫑
• 2 eggs 🥚
• 1 teaspoon curry powder 
• Salt, pepper 🧂

Our recipe for eggplant stuffed with quinoa

Stuffed eggplants are a simple, tasty and balanced dish idea for summer.

🔪 Preparation time: 15 min
🔥 Cooking time: 30 min

In a saucepan, cook the lentils in salted water for 10 minutes. Add the quinoa and cook for a further 10 minutes. Drain and set aside.

Chop the onion and bell pepper. Brown them in a frying pan with oil.

Cut the eggplants in half lengthwise and carefully score the flesh with a knife. Place in a baking dish.

You can brush the inside with a little olive oil for extra flavor.

In a large bowl, beat the eggs with the curry powder, salt and pepper. Then add the lentils, quinoa, onion and bell pepper. Mix well to ensure all ingredients are well incorporated.

Fill the hollowed-out eggplants with the stuffing.

Preheat oven to 200°C. Place the stuffed eggplants in the oven for around 20 minutes, until golden brown and the stuffing is cooked.

Enjoy!