Eggplants stuffed with "meat-less" ground substitute and quinoa.
1/3 cup | quinoa | 65 g | |
4 | aubergines / eggplants, small size, halved lengthwise, deseeded | 700 g | |
1 | onions, finely chopped | 200 g | |
1 | yellow or red sweet peppers, diced | 200 g | |
1 stalk | celery, cut into small pieces | 70 g | |
2 tbsp | olive oil | 30 mL | |
400 g | veggie ground | ||
1/2 cup | vegetable broth | 125 mL | |
1 tsp | dried oregano | 1 g | |
1/2 tsp | cayenne pepper [optional] | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 1/2 tbsp | Italian parsley, freshchopped [optional] | 8 g |
The eggplants may be stuffed 1 to 2 days ahead, then covered and chilled in the refrigerator. Bake before serving.
The prepared, stuffed eggplants may also be baked ahead of time, then warmed up 15 min in the oven at 120°C/250°F before serving.
per 1 serving (370 g)
Amount % Daily Value |
Calories 290 |
Fat 11 g 17 % |
Saturated
1.2 g
6 % |
Cholesterol 0 mg |
Sodium 500 mg 21 % |
Carbohydrate 32 g 11 % |
Fibre 8 g 34 % |
Sugars 8 g |
Net Carbs 24 g |
Protein 20 g |
Vitamin A 10 % |
Vitamin C 85 % |
Calcium 10 % |
Iron 40 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 ½ |
Fats | 1 |