Stuffed eggplant and quinoa bake

I love eggplants, so I’m always looking for new ways to prepare them. In this recipe, I decided to make a roulade(roll) with a protein based spread. I topped them with beautiful tomatoes to add acidity and cut the richness of the eggplant, and added quinoa, to make it a complete meal.

1 big eggplant, sliced 4-5 mm thick lengthwise
1 small onion, chopped
1 cup sliced mushrooms
1½ cup canned chickpea
3 garlic cloves, chopped
½ tsp paprika
1 tsp chili powder
1 tsp cumin seeds
1 can (796ml) dice tomatoes (you can use fresh if you prefer)
½ cup quinoa
¼ cup vegan parmesan
7-8 fresh thyme twigs
salt

View the full recipe at Simply vegelicious →