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Spicy Stuffed Eggplant

Earth Nut Hatch Chili Stuffed Eggplant Boats filled with Hatch Chili crumbles and quinoa. This baked eggplant recipe is a vegan’s dream.

Ingredients: 

  • 1 package Earth Nut Hatch Chili (2 patties)
  • 2 medium globe eggplants

  • 2 tbsp olive oil, divided

  • 1 small sweet onion, diced

  • 2 garlic cloves, minced

  • 1 tsp paprika

  • 1 tsp cumin

  • 2 tsp dried oregano

  • 1 cup cooked quinoa

  • 1 pint cherry tomatoes, halved

  • 2 tbsp lemon juice

  • Salt and pepper to taste

  • Plain yogurt for serving, optional

     

  1. Slice the eggplant in half the long way and sprinkle the flesh with salt. Let the eggplant sit for 30 minutes to remove some of the excess moisture. Gently pat the eggplant dry with a clean dishtowel.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. Place the eggplant cut side up on the prepared baking sheet. Drizzle with 1 tbsp olive oil. Bake for 30 to 35 minutes, until the flesh is easy to pierce with a fork.
  4. Meanwhile, heat a large skillet over medium heat with a drizzle of olive oil. When hot, add the diced onion and Earth Nut burgers cook for about 5 minutes, breaking the patties up into small pieces.
  5. Add the garlic, paprika, cumin, and oregano and cook for 1 minute, until fragrant. Add the quinoa/rice, tomatoes, and a pinch of salt and cook until the grains are heated through and the tomatoes are starting to soften about 3 minutes. Squeeze in the lemon juice and season to taste with salt and pepper.
  6. When the eggplant is done, gently mash the flesh and divide the filling between each eggplant boat. Garnish with yogurt and oregano leaves if you like and serve hot.

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