Vegan Stuffed Eggplants

5 Reviews
75% would make this recipe again

Eggplants stuffed with "meat-less" ground substitute and quinoa.

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Preparation : 20 min Cooking : 35 min
290 calories/serving


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


  1. Preheat the oven to 175°C/350°F. Cook the quinoa in the water.
  2. Prepare the vegetables : Cut the eggplants in half lengthwise, then scoop out the meat, using a knive, leaving about 1/2 cm with the skin. Finely chop the onion; cut the celery and pepper into small pieces.
  3. Heat half of the oil in a large skillet over medium heat. Add the onion then sauté 3-4 min until lightly coloured and soft, paying attention not to let it burn. Add the eggplant meat, celery and pepper, and sauté 3-4 min, while stirring, then remove the vegetables from the skillet and set aside.
  4. Add the remaining oil to the skillet, then add the veggie ground. Sear about 4-5 min over medium heat. Put the cooked vegetables back into the skillet. Pour in the broth, then add the oregano and cayenne pepper (if desired). Season with salt and pepper to taste. Stir in the cooked quinoa and mix well.
  5. Fill the eggplant halves with the mixture, dividing and slightly mounding it equally among the halves. Arrange the stuffed eggplants in a lightly oiled baking dish.
  6. Bake the eggplants, uncovered, in the middle of the oven until the tops are browned, about 35-40 min.
  7. Serve immediately. The presentation may be brightened up by sprinkling some chopped parsley on top of the eggplants.


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.

Nutrition Facts Table

per 1 serving (370 g)


% Daily Value




11 g

17 %

Saturated 1.2 g
+ Trans 0 g

6 %


0 mg


500 mg

21 %


32 g

11 %


8 g

34 %


8 g

Net Carbs

24 g


20 g

Vitamin A

10 %

Vitamin C

85 %


10 %


40 %


This recipe is :
Excellent source of  :
Fibre, Iron, Manganese, Vitamin C
Good source of  :
Folacin, Magnesium, Potassium, Vitamin B6, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2 ½
Fats 1

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5 Reviews (5 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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