| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 143 | 4g | 0.5g | 23g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 0.4g |
Why I Love Brazilian Stuffed Jiló Vegan
There are a handful of recipes that make its way to my table time and again, and the Stuffed Jiló Vegan is definitely on top of the list. The name itself brings a hint of Brazil right to your palate. If you have been following my culinary journeys, you’d know my penchants for finding the extraordinary in the ordinary; of turning everyday dishes into a feast, similar to how an actor brings a script to life on stage. And that’s what I love about this recipe, its simplicity, and the way it seamlessly harmonizes diverse ingredients.
A Melting Pot of Flavors
The Stuffed Jiló Vegan encapsulates a cornucopia of flavors – starting with the unique musky taste of the Jilós, or as most people may know it, Brazilian eggplant. This dish might echo of a stuffed bell pepper delight, but it switches the canvas for a more intriguing flavor profile. The use of vibrant bell peppers, garlic, and onion creates a beautiful medley that complements the robust quinoa stuffing – a hearty and protein-rich filling that would make any carnivore reconsider! Seasoned with healthy olive oil, salt, black pepper, and an inviting combination of parsley, cilantro, and cumin – it’s a carnival of flavors!
A Tribute to Vegan Innovation
I feel inspired when I explore the genius innovation of chefs who create wonders with restricted ingredients; one of them being Chef Eduardo Garcia, also known as “The Raw Boy.” His artful touch in churning out delightful vegan dishes sparked my interest to give a vegan twist to this traditional Brazilian dish. The Stuffed Jiló Vegan is a foodie’s proof of how exploring vegan delicacies can be an exciting culinary adventure.
Perfect Pairs
This Stuffed Jiló Vegan is not only heartwarming but also incredibly versatile. You can serve it as an enticing starter, a snack, or a light lunch. It pairs wonderfully with a chilled glass of your favorite Sauvignon Blanc, or if you are not into wines, a Brazilian Guaraná soda is a delightful idea! It goes beautifully as a side with feijoada, a Brazilian black bean stew, or with a simple green salad for a light, wholesome meal.
So, there you have it – a burst of international flavors served on a single plate. I invite you all to try out the vibrant and equally scrumptious Stuffed Jiló Vegan. This magnificent gem from the Brazilian kitchen has won my heart, and I’m sure it’ll win yours too!
What You’ll Need
- 12 Jilós (Brazilian Eggplant)
- 3 cloves of Garlic, minced
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 1 Red bell pepper, chopped
- 1 Yellow bell pepper, chopped
- 2 cups of Quinoa, cooked
- 1 tablespoon of Olive oil
- 1 teaspoon of Salt
- 1 teaspoon of fresh ground Black Pepper
- 1/4 cup of Fresh parsley, finely chopped
- 1/4 cup of Fresh cilantro, finely chopped
- 1/2 teaspoon of Cumin
Method
Step One:
To start with, you will need to prep the Jilós by cutting off the tops and carefully hollowing out the inside, keeping the shell intact for stuffing. Set the removed flesh aside for the stuffing.
Step Two:
In a large pan, heat the olive oil over a medium heat. Once the oil is hot, add the minced garlic and chopped onion. Sauté until the onion becomes transluscent and the garlic is fragrant.
Step Three:
Add the chopped tomato, red and yellow bell peppers to the pan. Stir the mixture well and let it simmer until the peppers are softened. This should take about 5-7 minutes. Stir occasionally to prevent burning.
Step Four:
Now, add the scooped out flesh from the Jilós to the pan. Stir the ingredients well to evenly distribute. Add in the salt, black pepper and cumin. Let the mixture cook for another 5 minutes, or until the Jiló flesh is tender.
Step Five:
Next, add the cooked quinoa to the pan. Mix well to combine all the ingredients. Finally, add in the chopped fresh parsley and cilantro, stir to mix well. Remove the pan from the heat.
Step Six:
Using a spoon, fill the hollowed Jilós with the quinoa and vegetable mixture. Make sure to pack the stuffing tightly so that it holds its shape in the Jilós.
Step Seven:
Lastly, put the stuffed Jilós in an oven preheated to 175 degrees C (or 350 degrees F) for about 20 minutes, or until the Jilós are tender and the tops of the stuffing are lightly browned. Serve hot and enjoy this vegan stuffed Jilós!
