Dairy-Free Berenjenas Rellenas

Elevate your weeknight dinner with these vibrant and hearty Dairy-Free Berenjenas Rellenas, a Mediterranean-inspired delight that’s both nutritious and satisfying. This dairy-free twist on a classic dish features tender roasted eggplants brimming with a savory filling of quinoa, chickpeas, and an assortment of sautéed vegetables like zucchini, bell peppers, and tomatoes, seasoned to perfection with cumin and paprika. Perfect for plant-based eaters, this recipe is not only packed with protein and fiber but also bursting with fresh flavors, thanks to a garnish of parsley and a zesty splash of lemon juice. With just 20 minutes of prep time and easy roasting techniques, this wholesome dish is as simple to make as it is delicious to serve. Whether as a main course or a show-stopping side, these stuffed eggplants are sure to impress at any table!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 medium zucchini
• 2 medium tomatoes
• 1 cup cooked quinoa
• 1 cup chickpeas
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border around the edge. Chop the scooped flesh and set aside.

Step 3

Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on the prepared baking sheet. Bake for 20 minutes, or until the eggplants are softened.

Step 4

Meanwhile, chop the onion, garlic, red bell pepper, zucchini, and tomatoes.

Step 5

In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.

Step 6

Add the chopped eggplant flesh, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes until the vegetables are softened.

Step 7

Stir in the tomatoes, cooked quinoa, and chickpeas. Season with ground cumin, paprika, salt, and black pepper. Cook for another 5 minutes until everything is well combined and heated through.

Step 8

Remove the eggplant shells from the oven and flip them over. Spoon the vegetable filling into each shell, packing it in tightly.

Step 9

Return the stuffed eggplants to the oven and bake for an additional 15 minutes.

Step 10

Remove from the oven and sprinkle with chopped fresh parsley and a touch of lemon juice before serving.

Nutrition Facts

Serving size	(2116.0g)

Amount per serving	% Daily Value*
Calories	1440.7

Total Fat 55.8g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 4305.3mg	0%
Total Carbohydrate 207.5g	0%
Dietary Fiber 60.8g	0%
Total Sugars 71.4g
Protein 45.5g	0%

Vitamin D 0IU	0%
Calcium 390.9mg	0%
Iron 16.8mg	0%
Potassium 4758.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 12.0%

Carbs: 54.8%