Description
A delightful recipe for stuffed eggplant that combines rich flavors and healthy ingredients.
Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
- Chop the scooped-out eggplant flesh and set aside.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add the chopped eggplant flesh, diced tomatoes, quinoa, oregano, salt, and pepper. Cook for about 5 minutes.
- Remove from heat and stir in Parmesan cheese if using.
- Stuff the eggplant halves with the mixture and place them in a baking dish.
- Bake for 25-30 minutes until the eggplants are tender.
- Serve warm and enjoy!
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables or spices to the stuffing mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg