Eggplant is one of my favorite veggies, especially baby eggplant. It’s so tender and deliciously sweet.
I love stuffing it with all different types of fillings.
In this dish I combine garlic, eggplant, cherry tomatoes, capers and fresh herbs.
Vegan Baked-Stuffed Eggplant with Quinoa
2 Baby Eggplants
2 tablespoons olive oil
2 cloves garlic
1/4 cup chopped cherry tomatoes
2 teaspoons capers
1 tablespoon fresh purple basil
1 tablespoon fresh Italian Parsley
1 tablespoon fresh thyme
1/4 teaspoon pepper
1/2 cup cooked Quinoa
Hollow out each eggplant, making a container for the filling.
Chop up the eggplant meat into one inch cubes.
Heat the olive oil in a sauce pan. Add garlic, cooking for about two minutes. Don’t brown the garlic or it will be bitter.
Add the cut eggplant, sauteing for five minutes.
Add the tomatoes and continue cooking for another five minutes until the eggplant is soft.
Add capers, herbs and quinoa. Cook for an additional two minutes to combine.
Fill the eggplant with your filling and bake at 350 degrees F for thirty minutes.
Save any extra filling for another meal as a side dish.