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Spicy Beauty Stuffed Eggplant

Spicy Beauty Stuffed Eggplant Recipe

Kimberly Snyder
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Ingredients
  

  • 1 eggplant
  • 2 Tbsp. coconut oil
  • 1 Yellow onion
  • 1 Red bell pepper
  • 1 green zucchini
  • 2 handfuls of spinach
  • 2 Tomatoes
  • 1 cup quinoa preferably rinsed and soaked overnight
  • 2 cups water
  • 2 tsp Cumin
  • 1 tsp cayenne pepper
  • 1 Lime
  • ½ cup chopped parsley
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Prepare eggplant by cutting in half lengthwise and removing some of the inside to later fill.
  • Preheat the oven to 425ºF. Drizzle eggplant with coconut oil, salt, and pepper, and place on a baking sheet in oven for about 20-25 minutes.
  • Add 1 cup of quinoa to 2 cups of water. If quinoa is still crunchy when water evaporates, add ¼ cup of water until fluffy.
  • Chop onion, bell peppers, tomato, zucchini and spinach. Saute in pan over medium heat with coconut oil and season with salt and pepper.
  • Mix finished quinoa and sauteed veggies in mixing bowl with lime, cumin, cayenne, salt, and pepper.
  • Take eggplant out of the oven and fill with the quinoa and veggie mixture. Garnish with parsley. Enjoy!
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