A healthy vegan summertime version of the the traditional Italian dish.
Provided by stronglive1
Categories Fruits and Vegetables Vegetables Eggplant
Time 38m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat.
- Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
- Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
- Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
- Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 56.6 g, Fat 4.7 g, Fiber 13.5 g, Protein 16.5 g, SaturatedFat 0.5 g, Sodium 102.8 mg, Sugar 3.2 g
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