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Spicy Jackfruit and Quinoa Stuffed Eggplants
Enjoy a quick, nutritious dinner with spicy jackfruit and quinoa stuffed eggplants. Perfect for plant-based eaters seeking a flavorful, wholesome meal!
Elevate your weeknight dinner game with this truly unique dish: Spicy Jackfruit and Quinoa Stuffed Eggplants. This plant-powered meal is not just packed with flavor but also brimming with nutrients. Jackfruit, a versatile meat alternative, brings a delightful texture while enhancing the dish's health quotient with its fiber and vitamin content. Quinoa, a complete protein, adds a nutty flavor and essential amino acids, making this meal both satisfying and nourishing.
What makes this recipe stand out is its seamless blend of unexpected ingredients. The spiciness of jalapeños pairs beautifully with the subtle sweetness of jackfruit, while the eggplants serve as a perfect, hearty vessel. In just under 30 minutes, you can create this vibrant, wholesome dish—ideal for anyone seeking a quick and easy dinner that doesn't compromise on taste or nutrition. The use of fresh herbs and spices ensures that every bite is a burst of flavor, making it a hit even among the most discerning palates.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
390 kcal
per serving
Cuisine
Mexican
Enjoy a quick, nutritious dinner with spicy jackfruit and quinoa stuffed eggplants. Perfect for plant-based eaters seeking a flavorful, wholesome meal!
Ingredients
- • medium eggplants: 2, halved lengthwise
- • canned young green jackfruit: 1 can (20 oz), drained and shredded
- • cooked quinoa: 1 cup
- • red onion: 1, finely chopped
- • garlic cloves: 3, minced
- • jalapeño: 1, seeded and finely chopped
- • cherry tomatoes: 1 cup, halved
- • smoked paprika: 1 tsp
- • ground cumin: 1 tsp
- • olive oil: 2 tbsp
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C). Scoop out the flesh of each eggplant half to create a cavity, leaving about a half-inch-thick shell. Brush the eggplant shells with a little olive oil and place them on a baking sheet, cut side up.
- 2 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and garlic, sautéing until the onion becomes translucent. Stir in the jalapeño and cook for another minute.
- 3 Add the shredded jackfruit to the skillet, along with the smoked paprika, ground cumin, salt, and pepper. Sauté for about 5 minutes, allowing the jackfruit to absorb the spices.
- 4 Mix in the cooked quinoa and cherry tomatoes. Cook for an additional 3 minutes, then remove from heat. Stir in the lime juice and half of the chopped cilantro.
- 5 Stuff each eggplant shell with the jackfruit-quinoa mixture, pressing it down gently. Bake in the preheated oven for 15-20 minutes, or until the eggplants are tender.
- 6 Once done, remove from the oven and sprinkle with the remaining cilantro before serving.
Serving Suggestions
- • These Spicy Jackfruit and Quinoa Stuffed Eggplants are best enjoyed with a side of fresh mixed greens drizzled with a light vinaigrette. For an added touch of freshness, garnish with extra lime wedges and a sprinkle of sesame seeds. Pair with a chilled glass of sparkling water infused with cucumber slices and mint leaves to complement the dish's vibrant flavors.
Storage Tips
To store leftovers, allow the stuffed eggplants to cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. When reheating, place them in a preheated oven at 350°F (175°C) for about 10 minutes to retain their texture and flavor. Avoid microwaving as it can make the eggplants soggy.
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