• Prep Time: 10 mins
  • Cooking Time: 70 mins
  • Serves: 6

Quinoa Stuffed Eggplant Tex Mex Style

  • Recipe Submitted by on

 Ingredients List

  • 3 large eggplants
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp seeded jalapeño, minced*
  • 1 tbsp coconut or avocado oil
  • 1/3 cup quinoa, uncooked
  • 1 cup vegetable broth, low sodium
  • 1 cup corn, frozen
  • 14 oz can black beans, rinsed & drained
  • 1 tbsp + 1 tsp taco seasoning, divided
  • 1 tsp cumin, ground
  • 3/4 tsp himalayan pink salt**
  • Ground black pepper, to taste
  • 1 cup strained tomatoes, divided
  • 1/2 cup water
  • 1 cup Marble cheese, shredded***
  • Cooking spray (I use Misto)


Cut eggplants in half lengthwise. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set aside.
Preheat medium pot on low-medium heat and swirl oil to coat. Add onion, garlic and jalapeño; sauté for a few minutes, stirring occasionally. Add chopped eggplant, stir and cover. Cook for 5 minutes, stirring once.
Add quinoa, broth, corn, beans, 1 tbsp taco seasoning, cumin, salt, black pepper and 1/2 cup strained tomatoes. Stir well, cover and cook for 20 minutes.
Preheat oven to 400 degrees F. Spray 2 large baking dishes with cooking spray. Mix remaining 1/2 cup strained tomatoes with 1/2 cup water and 1 tsp taco seasoning. Pour into the bottom of both dishes and lay eggplant shells on top. Divide cooked filling evenly among the shells and sprinkle with cheese. Bake for 40 minutes uncovered. Remove for the oven and serve hot.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?