Vegan Berenjenas Rellenas

Delight your taste buds with these flavorful Vegan Berenjenas Rellenas, a plant-based twist on the classic stuffed eggplant dish! Perfectly roasted eggplant halves are generously filled with a wholesome quinoa and vegetable medley, featuring earthy cumin, smoky paprika, and vibrant baby spinach. This vegan recipe is incredibly nutritious, thanks to the addition of protein-packed quinoa and nutrient-rich nutritional yeast for a cheesy, umami boost. Ready in just over an hour, this dish is ideal for weeknight dinners or a stunning main course when entertaining. Serve these golden, oven-baked stuffed eggplants warm, garnished with fresh parsley and a squeeze of lemon for an irresistible pop of freshness. Whether you're vegan or simply looking for a healthy and satisfying meal, these stuffed eggplants are bound to impress every palate at the table!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces medium-sized eggplants
• 2 tablespoons olive oil
• 1 cup quinoa
• 1 large onion
• 1 medium red bell pepper
• 3 pieces garlic cloves
• 1 cup canned chopped tomatoes
• 2 cups baby spinach
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants lengthwise and scoop out the flesh, leaving about 1/4-inch thickness of the shell to create a boat shape.

Step 3

Chop the scooped eggplant flesh and set aside.

Step 4

Brush the inside of the eggplant boats with 1 tablespoon of olive oil, place them on a baking sheet, and bake for 15 minutes. Remove from the oven and set aside.

Step 5

While the eggplants are baking, rinse the quinoa under cold water and cook it according to the package instructions. Set aside to cool.

Step 6

In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.

Step 7

Add the chopped eggplant flesh and garlic to the pan, cooking for another 5 minutes until the mixture is soft.

Step 8

Stir in the canned chopped tomatoes, baby spinach, cumin, paprika, black pepper, and salt. Cook until the spinach wilts, about 3 minutes.

Step 9

Mix the cooked quinoa into the vegetable mixture, add the nutritional yeast, lemon juice, and chopped parsley, stirring until well combined.

Step 10

Fill each eggplant boat with the quinoa mixture, pressing gently to fit in more filling.

Step 11

Return the stuffed eggplants to the oven and bake for another 20-25 minutes, until the tops are slightly crisp and golden.

Step 12

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1105.3g)

Amount per serving	% Daily Value*
Calories	1136.5

Total Fat 42.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3928.2mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 18.3g	0%
Total Sugars 28.4g
Protein 40.7g	0%

Vitamin D 0IU	0%
Calcium 242.4mg	0%
Iron 13.4mg	0%
Potassium 1991.5mg	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: 32.9%

Protein: 14.1%

Carbs: 53.0%