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Home Dish Stuffed Roasted Eggplant With Quinoa, Mushrooms, And Multi-Colored Carrots

Stuffed Roasted Eggplant With Quinoa, Mushrooms, And Multi-Colored Carrots

Name: How to cook Stuffed Roasted Eggplant With Quinoa, Mushrooms, And Multi-Colored Carrots - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Brian Moore

Stuffed Roasted Eggplant With Quinoa, Mushrooms, And Multi-Colored Carrots

Vegan recipe by "Jen" @ https://sproutingzen.com/ Published Oct. 9th, 2018.

Ingredient

Food ration :

4 servings

Cooking time :

45 min

–2 eggplants (if you only use one eggplant, you may have extra stuffing left over)

–6 multicolored carrots

1 package

baby bella or white button mushrooms

1 teaspoon

dried basil

1 teaspoon

dried rosemary

1/2 teaspoon

himalayan salt

1/4 teaspoon

dried sage

tiny dash of cinnamon (enough to be noticed but not enough to over power)

1 cup

cashews

1 cup

water

–2 garlic cloves

1 teaspoon

miso

pinch

salt to taste

Cooking instructions

* Step 1

Preheat oven to 400F. Cut eggplants in half, and then cut out a rectangular shape of flesh out of each eggplant and set aside.

* Step 2

Place eggplants face down on a baking sheet covered with parchment paper, coat with around 1/2 cup of vegetable broth and roast in the oven for 35 minutes. Check eggplants around the halfway mark and sprinkle more veg broth on top if they seem really dry.

* Step 3

Add mixed carrots and mushrooms to a saucepan, add 1/2 cup of vegetable broth, and cook over low/medium heat until soft. Chop up the rectangular pieces of eggplant flesh into cubes and add these to the saucepan once carrots are semi-soft (around the 10 minute mark)

* Step 4

Once all veggies are soft and tender, and most of the veg broth has evaporated (within 15 to 20 minutes).. add 2 cups cooked quinoa to the saucepan and mix to combine. Add the spices at this time – salt, basil, sage, rosemary, and cinnamon. Mix to combine.