Dairy-Free Mediterranean Stuffed Eggplant

Packed with vibrant flavors and wholesome ingredients, this Dairy-Free Mediterranean Stuffed Eggplant is the perfect plant-based dish for your weeknight dinner or special occasions. Tender, roasted eggplant halves are filled with a savory blend of sautéed vegetables, protein-rich chickpeas, and fluffy quinoa, all seasoned with warming spices like cumin and coriander. Brightened with fresh herbs, a hint of lemon juice, and topped with crunchy toasted pine nuts and juicy pomegranate seeds, this dish is as visually stunning as it is delicious. Naturally dairy-free, nutrient-rich, and bursting with Mediterranean-inspired flavors, this recipe is a satisfying entrée that doubles as an elegant centerpiece for your table. Whether you’re catering to vegan guests or simply craving a healthy, flavorful meal, this recipe will not disappoint.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplants
• 4 tablespoons extra virgin olive oil
• 1 small onion
• 3 garlic cloves
• 1 red bell pepper
• 1 zucchini
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons pine nuts, toasted
• 2 tablespoons pomegranate seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out flesh and set aside.

Step 3

Brush the hollowed eggplant halves with 2 tablespoons of the olive oil and place them on a baking sheet, cut side up. Bake in the preheated oven for 20 minutes or until the flesh is tender and slightly golden.

Step 4

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until translucent.

Step 5

Add the chopped red bell pepper, zucchini, and reserved eggplant flesh to the skillet. Sauté for 5-7 minutes until the vegetables are softened.

Step 6

Stir in the chickpeas, cherry tomatoes, cooked quinoa, lemon juice, parsley, basil, cumin, coriander, salt, and black pepper. Cook for an additional 5 minutes to allow the flavors to meld together.

Step 7

Remove the skillet from heat and carefully spoon the vegetable filling into each of the pre-baked eggplant halves.

Step 8

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the eggplants are completely tender and the filling is heated through.

Step 9

Garnish the stuffed eggplants with toasted pine nuts and pomegranate seeds before serving.

Nutrition Facts

Serving size	(2005.9g)

Amount per serving	% Daily Value*
Calories	1541.3

Total Fat 80.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3574.3mg	0%
Total Carbohydrate 189.4g	0%
Dietary Fiber 60.8g	0%
Total Sugars 65.5g
Protein 43.4g	0%

Vitamin D 0IU	0%
Calcium 357.5mg	0%
Iron 15.9mg	0%
Potassium 4693.3mg	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: 43.7%

Protein: 10.5%

Carbs: 45.8%