December is running so fast! There's only 14 days left till Christmas and there's still so much Christmas stuff I want to share with you...
Today I bring to you another Christmas Eve main dish suggestion: comfort food in its best...
Spoiler alert: there's no cheese in it...
I love eggplant! I really find it pretty, unique and interesting...
I've shared an interesting fact about eggplant before here in the blog. You can read it here.
To make the shredded "cheese" I used a very simple but tasty trick. You only need to shred some potato, mix it with nutritional yeast and place it in the oven to toast a bit. It turns out with a really nice cheesy flavor and texture and it is healthy, cheap, doesn't have any added oils and is so easy to make!
The pine nuts and the raisins are totally optional, but they really add a special Christmassy touch to the dish...
And while we wait for Christmas to arrive, lets enjoy the preparation...
Christmas Special: Stuffed Eggplant
Preparation Time: 2 minutes
Cooking Time: 25 minutes stove + 15 minutes oven
Cost: 3,15 € (in Portugal)
Nutritional Information (per serving): 380 Kcal, 13.3 g protein, 78.5 g carbs, 4.3 g fat
1 big Eggplant
1/3 cup dried Red Quinoa (50 g, equivalent to 2/3 cup cooked quinoa) + 1+1/3 cups Water to cook
1 small White Onion (~100 g)
2 Garlic cloves
1 big ripe Tomato (~150 g), chopped
1 handful fresh Spinach
1/3 cup Oats, processed with 4-5 tbsp Water (to make oat cream)
4-5 leaves fresh Basil
3 tbsp Raisins (optional)
1 tbsp Pine Nuts (optional)
2 Bay leaves (optional)
1 pinch Sea Salt (optional)
1 pinch Black Pepper (optional)
To make the shredded "cheese":
1 Potato, shredded
1 tbsp Nutritional Yeast (optional, can contain traces of gluten, do not use in case of intolerance)
1. Cut the eggplant lengthwise into two halves. Using a sharp knife, cut the center diagonally, being careful to leave the external part intact. Place onto a baking sheet and roast in the oven at 190 ºC for about 15 minutes.
2. Meanwhile, peal and shred the potato. Mix in the nutritional yeast and toss to coat. Spread it over parchment paper and place it in the oven for about 10 minutes (while eggplant is roasting too).
3. Remove eggplant and potato from the oven and let it cool down. When possible, scoop out the flesh of the eggplant carefully using a spoon. Reserve.
4. Place quinoa into a small pot along with the water and cook it over low heat for about 15 minutes, or until tender and the water has been absorbed. Reserve.
5. Chop the onion and place it in a non-sticky pan along with bay leaves. Add in 1-2 tbsp of water or homemade vegetable stock and cook it over low until transparent (3-5 minutes). Add more water/stock whenever needed.
6. Add in minced garlic and keep cooking for another 2-3 minutes, stirring frequently.
7. Add in the chopped tomato and stir to combine. Let it cook for about 7-8 minutes to reduce.
8. Add in the flesh of the eggplant, raisins, pine nuts and spinach. Cook for about 4-5 minutes.
9. Meanwhile, place oats and water into the food processor and process to form a cream. Adjust the amount of water to the desired texture.
9. Add in quinoa and oat cream to the eggplant mixture and stir to combine. Add in shopped basil leaves and season to taste. Remove from heat.
10. Stuff the eggplants skins with the prepared mixture and top it with the potato "cheese"- Place it in the oven to gratin at 190 ºC for about 10 minutes. Serve while hot.
I hope you enjoy this recipe, either for Christmas Eve or for any other ocasion...