Healthy Stuffed Eggplant Recipe
March 29, 2009
Posted by Camp Cooker in : Campfire Meals, Vegetarian Recipes , trackback
Healthy Stuffed Eggplant Recipe
2 whole eggplants
2 cups cooked quinoa*
8 raw mushrooms, sliced
½ raw red pepper, chopped
1 zuchini, sliced
1 cup soy cheese or low-fat cheese
3 tbsp. olive oil
1/8 cup wine or ½ lemon
1 tsp. garlic
1 tsp. crushed red pepper
Salt and pepper to taste
Cut tops off eggplants. Hollow out eggplants by cutting down in a circular manner and trying to avoid puncturing skin. Cut the removed eggplant into chunks and place in frying pan with oil, wine or lemon, vegetables and spices. Saute until vegetables are tender but still crunchy; set aside. Cook quinoa according to package directions (if no directions, bring 2 cups water to boil and add 1 cup quinoa; cover and simmer for 20 minutes). Blend eggplant mixture and quinoa with cheese. Fill hollowed eggplants and cover with tops. Double-wrap in foil. Cook in campfire or over hot coals, repeatedly turning, for 1 hour.
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