Stuffed Dried Eggplants With Quinoa
I recently made Adana kebab at home. Those who follow me on Instagram have probably seen it in my stories. Don’t worry, I’ll be sharing the recipe soon. First, I sent a photo to my husband. I admit, I was expecting him to be over the moon—after all, making Adana kebab at home is no small feat! But he didn’t react the way I expected.
When he came home, I asked, “What’s the deal? Didn’t you like it?” He replied, “I thought you had made it with green lentils or something.” It seems I’ve completely altered his perception of food with my diet recipes. So much so that even Adana kebab started looking like green lentil patties to him.
Meals at home have turned into booby traps. You sit down for stuffed vegetables, expecting a classic filling, and out comes quinoa instead! Honestly, I can’t blame him. Luckily, he’s open to new flavors. He actually likes quinoa, surprisingly. So he really enjoyed this stuffed dish too. In fact, since I made a large batch and I eat smaller portions, he ended up having it for about three meals—and voluntarily!
How to Store Leftover Diet Meals
Speaking of which, let me mention this while we’re on the topic. When you’re on a diet, you can cook your favorite meals in larger portions, freeze them in meal-sized portions, and defrost them later. This helps you avoid the constant dilemma of "What should I cook for the next meal?" However, don’t do this with salads that contain leafy greens! When frozen and thawed, greens become inedible. This method works best for cooked dishes, soups, cookies, etc.
Recipe Notes
You can make this dish with any dried vegetables you like. Of course, they don’t have to be dried—fresh vegetables work just as well with this filling. If you enjoy quinoa, you’ll definitely love it in stuffed vegetables. With tomatoes, pomegranate molasses, and spices, it creates a delicious stuffing for dolma or sarma.
Compared to traditional stuffed dishes made with rice, quinoa-stuffed vegetables are a healthier and lighter option. The main reason for this is that quinoa has a lower glycemic index and a higher fiber content, which helps regulate blood sugar more steadily. Rice, especially white rice, is a fast-digesting carbohydrate that can cause sudden spikes in blood sugar, whereas quinoa contains complex carbohydrates that keep you feeling full for longer. Additionally, quinoa is one of the rare plant-based foods that contain all essential amino acids, making it a complete protein. This makes quinoa-stuffed vegetables a more nutritious choice, especially for those on a diet or following a plant-based diet. Quinoa is also rich in minerals like magnesium, iron, and phosphorus, and it contains high amounts of antioxidants, which support the immune system and help reduce cellular damage. Its low-fat content, easy digestibility, and gluten-free nature also make it an ideal filling for those with sensitive digestion.
Served with yogurt, it becomes an even tastier dinner option—better than many non-diet meals!
Enjoy! 😊
Ingredients
- 25 dried peppers and dried eggplants,
- 1 onion,
- 1 cup quinoa,
- 1 tablespoon + 1 teaspoon tomato paste,
- 1 cup grated tomatoes,
- 1 handful chopped parsley,
- 1 handful chopped dill,
- 1 teaspoon red pepper flakes,
- 1 teaspoon dried mint,
- 2 tablespoons pomegranate molasses,
- 2 tablespoons olive oil,
- Salt to taste.
Preparation
- Place the eggplants and peppers in a pot, add enough water to cover them, and boil until they become very soft,
- In a separate pan, heat the olive oil, add 1 tablespoon of tomato paste, and sauté until fragrant,
- Rinse the quinoa thoroughly, drain, and add it to the sautéed tomato paste,
- Add the grated tomatoes, spices, and salt, mix well, and cook until the liquid is absorbed. Remove from heat,
- Stir in the parsley, dill, and pomegranate molasses,
- Fill the drained peppers and eggplants with the mixture and arrange them in a wide pot,
- In a non-stick pan, cook the remaining tomato paste alone, stirring constantly,
- Add 1.5 cups of water and a little salt, mix well,
- Pour the prepared sauce over the stuffed eggplants and peppers
- Place the pot on the stove and cook until the quinoa is fully cooked and the eggplants are very tender.
Enjoy!