A healthy vegan summertime version of the the traditional Italian dish.

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Recipe Summary

prep:
30 mins
cook:
8 mins
total:
38 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat.

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  • 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

325 calories; protein 16.5g 33% DV; carbohydrates 56.6g 18% DV; fat 4.7g 7% DV; cholesterolmg; sodium 102.8mg 4% DV. Full Nutrition