Stuffed eggplant and quinoa bake

    1 big eggplant, 1 small onion, 1 cup sliced mushrooms, 1½ cup canned chickpea, 3 garlic cloves, ½ tsp paprika, 1 tsp chili powder, 1 tsp cumin seeds, 1 can (796ml) dice tomatoes (you can use fresh if you prefer), ½ cup quinoa, ¼ cup vegan parmesan, 7-8 fresh thyme twigs, salt
    45 minutes   Minutes

    I love eggplants, so I’m always looking for new ways to prepare them. In this recipe, I decided to make a roulade(roll) with a protein based spread. I topped them with beautiful tomatoes to add acidity and cut the richness of the eggplant, and added quinoa, to make it a complete meal.


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