STUFFED EGGPLANT WITH QUINOA AND CHICKPEAS
5/5
Chapati noodles or roti noodles is made up of thin strips of chapatis cooked with crunchy vegetables with the hint of tomato sauce, soya sauce, and garlic making the dish delicious and healthy. It is an innovative way to feed your kids chapati and veggies simultaneously.
This is great kids lunchbox option and is a good alternative to include vegetables and regular boring chapatis in their diet. This not monly makes perfect lunch but is also a good option for an evening snacks.
INGREDIENTS
- 2 large eggplants
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
INSTRUCTIONS
- Preheat the oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a hollow shell.
- Chop the eggplant flesh into small pieces.
- Heat oil in a pan over medium heat.
- Add chopped onions and minced garlic. Sauté until the onions turn translucent.
- Add the chopped eggplant flesh and cook until softened.
- Stir in cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add the cooked quinoa and chickpeas to the pan. Mix until well combined.
- Stuff the eggplant shells with the quinoa and chickpea mixture.
- Place the stuffed eggplants on a baking sheet and bake in the preheated oven for about 30-35 minutes, or until the eggplants are tender.
- Garnish with fresh coriander leaves.
- Serve the stuffed eggplants with a side of lemon wedges.
TIPS
- Choose firm and glossy eggplants for best results.
- You can pre-salt the eggplants and let them sit for 15-20 minutes to remove excess moisture and reduce bitterness before stuffing.
- Feel free to add additional vegetables like bell peppers or spinach to enhance the nutritional content.
- Customize the spice level according to your preference by adjusting the amount of red chili powder.
- Add a squeeze of lemon juice over the stuffed eggplants before serving for an extra tangy flavor.
- Serve the stuffed eggplants with a side of mixed greens or a cucumber raita for a complete meal.
- Store any leftovers in the refrigerator in an airtight container for future meals.
- Practice portion control and mindful eating to manage calorie intake.
- Incorporate regular physical activity into your routine to support weight loss
NUTRITION VALUE
- Calories: Approximately 250-300 calories (may vary based on portion size)
- Protein: Around 10-12 grams
- Fiber: About 8-10 grams
- Healthy fats: From the chickpeas and cooking oil
- Vitamins and minerals: Rich in potassium, magnesium, and folate from the eggplant and chickpeas
