Description
Experience the vibrant flavors of the Mediterranean with Stuffed Mediterranean Eggplant. This dish features tender roasted eggplant halves filled with a savory blend of spiced quinoa, fresh herbs, and creamy feta cheese. Not only is it visually stunning, but it’s also easy to prepare, making it perfect for dinner parties or cozy family meals.
Ingredients
Scale
- 2 medium eggplants
- 1 cup quinoa (rinsed)
- 1 cup cherry tomatoes (diced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 375°F (190°C). Slice each eggplant in half lengthwise and scoop out some flesh, leaving a sturdy shell.
- 2. In a pot, combine rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
- 3. Heat olive oil in a skillet over medium heat. Sauté minced garlic and chopped eggplant flesh until softened (about five minutes). Add diced cherry tomatoes, salt, and pepper.
- 4. In a large bowl, mix cooked quinoa with the sautéed mixture, crumbled feta cheese, chopped herbs, salt, and pepper.
- 5. Fill each hollowed eggplant half generously with the quinoa mixture and place them on a baking dish lined with parchment paper.
- 6. Drizzle olive oil on top of the stuffed eggplants and bake for about 25-30 minutes until tender and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half (180g)
- Calories: 290
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg