Recipes with flavor: Eggplant stuffed with amaranth

It is very easy to prepare eggplant stuffed with amaranth. Using just a few ingredients, we will get a delicious dish that is very healthy and full of flavor.

Recipes with flavor: Eggplant stuffed with amaranth
Eggplant filled with amaranth. Image by DanaTentis from Pixabay

Preparing amaranth stuffed eggplant is very simple. With just a few ingredients we will get a delicious dish that is very healthy and full of flavor. Amaranth is a seed source of fiber (6.7%), minerals (iron, zinc, selenium), and protein (with 13.6% it provides almost twice as much protein as brown rice and surpasses wheat -11.4%-, buckwheat -10%- and millet -10.5%-).  The main component of this seed is carbohydrates (59%) and it does not contain gluten.

If you have never tried amaranth, it is very similar in size and texture to quinoa, although its flavor is much milder and sweeter, which may remind us a little of the butter. There are many ways to prepare stuffed eggplants, as the possibilities are endless. This time we have opted for a healthy stuffing with amaranth, but you can complement it with the vegetables that you like or are in season. Mushrooms, for example, would also be delicious in this recipe.

Approximate servings: 4


1 cup amaranth
4 eggplants
1 large grated carrot
2 eggs
1⁄2 chopped red bell pepper
1⁄2 chopped bell peppers, desired color
1 small onion, chopped
2 cloves garlic, finely chopped
Olive oil
Salt to taste
Grated cheese for gratin (to taste)


Cut the eggplants in half, remove the stems and cook them in water with a pinch of salt. When they are soft, drain and leave to cool. Put the olive oil in a hot frying pan, add the onion, garlic, and peppers, cook for 5 minutes, add the grated carrot and salt to taste. Cook until the vegetables are well cooked.

Separately, cook the amaranth for 20 minutes with 2 1⁄2 cups of water and a pinch of salt, until the grain is soft and hydrated. Scoop out the pulp from the eggplant and mix it with the cooked amaranth with the help of a spoon, without breaking the skin. Stir the pulp with the mixture of onion, garlic, peppers, and carrot, add the eggs, salt to taste, and mix well.

Stuff the eggplants with the mixture. Finally, cover with grated cheese and bake for about 15 to 20 minutes in a preheated oven at 180 °C. Serve and enjoy.

Also, if you do not like eggplant very much or you find it difficult to find it, you can prepare it with zucchini. The preparation is exactly the same, but we get a totally different flavor. As you have seen, preparing these eggplants stuffed with amaranth is very simple. This time we have stuffed them with bell pepper, onion, and carrot, but you can choose the vegetables that you like or are in season.

Sources: SEGALMEX and Antojo en tu cocina