Guest guest Posted February 28, 2001 Report Share Posted February 28, 2001 * Exported from MasterCook * Quinoa-Stuffed Eggplants Recipe By :1,000 Vegetarian Recipes - Carol Gelles Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant (1 1/4 lb) 2 tablespoons vegetable oil 1 cup chopped peeled apples 3/4 cup chopped onions 1/2 cup chopped celery 1/4 cup chopped fresh parsley 1/4 teaspoon dried rosemary -- crushed 1/4 teaspoon dried sage -- crushed 1/4 teaspoon salt, or to taste 1/4 teaspoon pepper 1 cup cooked quinoa Preheat the oven to 350F. Cut the eggplant in half lengthwise. Scoop out and chop the flesh, leaving about 1/4 inch of flesh in the eggplant shells. Place the shells in the oven and bake 20 minutes. Heat the oil in a large skillet. Add the chopped eggplant, apples, onions, and celery. Cook, stirring, until softened, about 4 minutes. Stir in the parsley, rosemary, sage, salt, and pepper. Stir in the quinoa. Place 1/2 of the filling into each eggplant shell. Bake 20 minutes or until heated through. Variation: Add 1 cup chopped walnuts when you add the quinoa. Description: " The fluffy quinoa is well suited to the fruit-and-herb combination " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 14g Fat (79.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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