Vegan Quinoa Eggplant Parm Boat
用料
| 茄子 | 2个 |
| 橄榄油 | 适量 |
| 盐 | 适量 |
| 黑胡椒 | ½ teaspoon |
| 洋葱 | ¼ cup |
| Quinoa | ½ cup |
| 蔬菜汁 | 1 cup |
| mozzarella | 1 cup |
| 西红柿酱 | 1 cup |
| 蒜 | 三瓣 |
茄船的做法
Preheat oven to 375ºF/190ºC.
On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.
Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.
Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.
In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.
Add the garlic and quinoa. Stir and cook for 2 minutes.
Add the vegetable broth, stir, and bring to a boil.
Cover and reduce heat to a simmer for 15 minutes.
Uncover and scoop evenly into the eggplant boats.
Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.
Bake for 20-25 minutes, or until the cheese is melted.
小贴士
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