• 2 medium-sized eggplants
  • 1 cup cooked quinoa
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup nutritional yeast
  • 1/4 cup vegan parmesan cheese
  • 2 tablespoons olive oil


  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. Set aside the eggplant shells.
  3. Chop the eggplant flesh and set it aside.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the onion, bell pepper, and mushrooms and cook until the vegetables are soft, about 5 minutes.
  6. Add the chopped eggplant, garlic, smoked paprika, oregano, salt, and black pepper. Cook until the eggplant is tender, about 5 minutes.
  7. Remove the skillet from the heat and stir in the quinoa, parsley, basil, nutritional yeast, and vegan parmesan cheese.
  8. Stuff each eggplant half with the quinoa-vegetable mixture.
  9. Place the stuffed eggplants in a baking dish and bake for 30 minutes or until the eggplant shells are tender and the filling is hot.
  10. Serve and enjoy!