Stuffed Eggplant 

Recipes

For a delicious and healthy plant-based meal that meets the requirements of the Daniel Fast – try this Stuffed Eggplant recipe! It is both tasty and nutritious, making it the perfect choice for your time of fasting and consecration. Filled with quinoa, bell pepper, onion, garlic, tomatoes, basil and more, this dish packs in plenty of flavor and nutrition. Best of all it’s easy to make – just 20 minutes in the oven! Enjoy a hearty meal that showcases the versatility of eggplant in a delicious way!

Recipe

Ingredients

  • 2 large eggplants
  • 1 cup of cooked quinoa
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (14.5 oz) of diced tomatoes
  • A handful of fresh basil, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a 1/2 inch thick border around the skin. Chop the scooped-out eggplant flesh.
  3. Heat the olive oil in a pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
  4. Add the chopped eggplant to the pan and cook for another 5 minutes, until it’s soft.
  5. Stir in the diced tomatoes and cooked quinoa, and season with salt and pepper. Let the mixture simmer for a few minutes to meld the flavors.
  6. Spoon the quinoa and vegetable mixture into the hollowed-out eggplants. Place them on a baking sheet and bake for 20-25 minutes, until the eggplants are tender and the tops are slightly browned.
  7. Sprinkle with fresh basil before serving.

Helpful Tips & Serving Suggestions

This Stuffed Eggplant is a meal in itself! But if you’d like to add a side dish, a simple green salad or steamed vegetables would complement it well. For an extra touch of flavor, sprinkle some nutritional yeast on top before serving (if not strictly following the Daniel Fast).

Portion Size & Nutrition Information

This recipe serves four (half an eggplant per serving), with each serving containing approximately 250 calories, 8 grams of fat, 40 grams of carbohydrates, 8 grams of protein, and 500 milligrams of sodium. Do note that nutritional content can vary depending on the exact ingredients used.

Enjoy this hearty, satisfying dish that showcases the versatility of eggplant in a delicious way!