Description
A delightful dish that combines rich flavors and vibrant colors, featuring eggplants filled with a savory mixture of quinoa, feta, and fresh vegetables.
Ingredients
Scale
- 2 medium eggplants
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- Black pepper, to taste
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape, leaving about 1/2 inch of the flesh intact. Chop the scooped-out eggplant flesh and set it aside.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped eggplant flesh. Sauté for about 5-7 minutes, or until the eggplant is tender.
- In a large bowl, combine the cooked quinoa, sautéed eggplant mixture, crumbled feta cheese, halved cherry tomatoes, and chopped basil. Season with black pepper and salt to taste. Mix well to combine all the ingredients.
- Place the eggplant halves on a baking sheet, cut side up. Generously fill each eggplant boat with the quinoa and feta mixture, pressing down gently to pack it in.
- Drizzle a little olive oil over the stuffed eggplants and place them in the preheated oven. Bake for about 25-30 minutes, or until the eggplants are tender and the tops are slightly golden.
- Remove the stuffed eggplant boats from the oven and let them cool for a few minutes. Garnish with additional fresh basil if desired. Serve warm as a delightful main dish or a hearty side.
Notes
- Leftovers can be stored in an airtight container in the fridge for about 3-4 days.
- To freeze, wrap each stuffed eggplant tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- To reheat, place the stuffed eggplants in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Stuffed Eggplant, Quinoa, Feta, Vegetarian Recipe