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🍽️ Baked Eggplants Stuffed with Quinoa from the Air Fryer

515 kcal · 30 min · 4 servings

Baked Eggplants Stuffed with Quinoa from the Air Fryer Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly and trim the ends flat.
  2. 2. Cut the eggplants horizontally in half.
  3. 3. Use a knife to mark a border about 1 centimeter wide all around on the cut surface.
  4. 4. Hollow out the inside of the eggplant halves with a teaspoon, but leave the marked border intact.
  5. 5. Finely chop the removed fruit flesh.
  6. 6. Crumble the plant-based meat substitute and mix it with the chopped fruit flesh, tomato paste, thyme, cumin, salt, and pepper.
  7. 7. Fill the eggplant halves with the mixture.
  8. 8. Drizzle the stuffed eggplants with 1 tablespoon of olive oil.
  9. 9. Place the eggplant halves in the air fryer basket, paying attention to the maximum fill level.
  10. 10. Cook the eggplants at 160 degrees Celsius for about 25 minutes.
  11. 11. Halve an onion, peel it, and cut it into thin strips.
  12. 12. Heat 2 tablespoons of olive oil in a pot.
  13. 13. Sauté the onion strips on medium heat for about 2 minutes.
  14. 14. Rinse quinoa in a sieve under lukewarm water and let it drain.
  15. 15. Add the drained quinoa to the onion strips and sauté for about 1 minute.
  16. 16. Pour in broth and let the quinoa cook covered on low heat for about 15 minutes.
  17. 17. Wash the mint and parsley, shake them dry, and pluck the leaves off.
  18. 18. Roughly chop the herbs.
  19. 19. Chop the walnut kernels.
  20. 20. Mix the vegan cream with the cooked quinoa.
  21. 21. Season the quinoa and cream mixture with salt, pepper, and lemon juice.
  22. 22. Plate the baked eggplants on top of the quinoa mixture.
  23. 23. Sprinkle the dish with the chopped walnut kernels and fresh herbs.
  24. 24. Enjoy your meal!

Nutrition per serving