Muisca Stuffed Eggplants

Ingredients

In this Muisca adaptation, the traditional Spanish ingredients like ground meat and tomatoes are replaced with indigenous ingredients like quinoa, potatoes, and corn. The spices used are also specific to Muisca cuisine, adding a unique flavor profile to the dish. We alse have the original recipe for Berenjenas rellenas, so you can check it out.

• 4 medium-sized eggplants 4 medium-sized eggplants
• 1 cup (180g) quinoa 1 cup (180g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Reserve the flesh.
3. 3.
   Rinse the quinoa under cold water and drain.
4. 4.
   In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
5. 5.
   In a large bowl, combine the cooked quinoa, mashed potatoes, corn kernels, onion, garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well.
6. 6.
   Fill each eggplant shell with the quinoa mixture and place them on a baking sheet.
7. 7.
   Drizzle the stuffed eggplants with olive oil and bake for 30-35 minutes or until the eggplants are tender and the filling is golden brown.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Eggplants — Choose eggplants that are firm and shiny. The skin should be smooth and free from blemishes.
• Potatoes — Boil the potatoes until they are fork-tender. This will make mashing easier.

Tips & Tricks

• For added flavor, you can sprinkle some grated Muisca cheese on top of the stuffed eggplants before baking.
• If you prefer a spicier version, add a pinch of Muisca chili powder to the quinoa mixture.
• Feel free to experiment with different herbs and spices to suit your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• Serve the Muisca Stuffed Eggplants with a side of fresh salad or steamed vegetables for a complete meal.

Serving advice

Serve the Muisca Stuffed Eggplants as a main course accompanied by a side of salad or steamed vegetables. Garnish with fresh herbs, such as cilantro or parsley, for an extra touch of freshness.

Presentation advice

Arrange the stuffed eggplants on a platter, drizzle with a little olive oil, and sprinkle with chopped herbs. The vibrant colors of the dish will make it visually appealing and inviting.