Baked Eggplant with Quinoa Stuffing

Baked Eggplant with Quinoa Stuffing

Baked Eggplant with Quinoa Stuffing Recipe
Prep time
Cook time
Total time
Serves: 4
  • 3 tsp. organic toasted sesame oil, divided
  • 1 tsp. ground black pepper, to taste
  • 2 Tbsp. organic tamari (gluten free soy sauce)
  • ½ c., chopped organic carrot
  • 1.75 c. boiling water
  • 1 c., chopped organic celery
  • ¼ c. toasted chopped organic pecans
  • 1 large organic yellow onion, diced
  • 1 c. organic quinoa
  1. Preheat oven to 400°F.
  2. Score cut side of eggplant in half by making 4 crosswise cuts.
  3. Line a large cookie sheet with parchment paper that has been coated with 1 teaspoon toasted sesame oil.
  4. Place eggplant halves cut side down on sheet.
  5. Bake at 400°F for 20 minutes or until tender.
  6. Meanwhile, cook quinoa according to directions.
  7. Remove the eggplant from oven and cool.
  8. Remove pulp, leaving a ⅓-inch-thick shell. Chop pulp.
  9. Reduce oven temperature to 350°F.
  10. Warm the remaining 2 teaspoons sesame oil in large skillet over medium.
  11. Add onion and sauté until transparent. Add carrot and celery and sauté until slightly tender. Add pecans, eggplant pulp, quinoa and tamari.
  12. Stuff each eggplant shell with eggplant mixture.
  13. Place on baking sheet and bake for 20 minutes or until lightly browned.

Nutrient Information Per Batch

1037.99 kcal Calories, 237.9 mg Calcium, 136.92 g Carbohydrate, 0 mg Cholesterol, 42.37 g Total Fat, 20.7 g Fiber, 10.5 mg Iron, 423.42 mg Magnesium 1815.38 mg Potassium, 33 g Protein,16.86 mcg Selenium, 2150.42 mg Sodium, 11.93 g Sugars, 7.09 mg Zinc, 4.81g Saturated fat, 0 trans Fat, 18.39 g Monounsaturated fats, 16.84 g Polyunsaturated fats, 11191.7 IU Vitamin A, 1.28 mg Vitamin B6, 0 mcg Vitamin B12, 17.07 mg Vitamin C, 0 IU Vitamin D, 5.42 Vitamin E, 44.54 mcg Vitamin K, 397.82 mcg Folate,0.92 mg Vitamin B1(Thiamin),5.42 mg Vitamin B3(Niacin),0.76 mg Vitamin B2(Riboflavin), 0.76 mcg Lycopene, 740.24 mcg Lutein and Zeaxanthin, 0.74 g ALA, 0 g EPA, 0.08 gDHA,980.17 mg Phosphorous, 5.23 mg Manganese, 2225.28 mcg Alpha carotene, 5600.35 mcg Beta carotene, 4.91 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Dairy
  • No Poultry
  • No Tubers
  • No Molds
  • No Nightshade
  • No Citrus
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Elishevah says:

    I noticed that there is no eggplant in the ingredient list. How many/what size eggplants are used in this recipe?

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