Name: Baked Stuffed Eggplants
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 medium eggplants; 1 cup cooked quinoa; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 zucchini, chopped; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh basil, chopped; 1/4 cup Parmesan cheese, grated (optional); Salt and pepper to taste; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika

Baked Stuffed Eggplants is a savory and wholesome dish that combines tender eggplant halves filled with a flavorful mixture of quinoa, vegetables, and spices. Once baked, the eggplants turn into a delicious, well-seasoned meal that can be enjoyed as either a main course or a side dish. Perfect for those looking for a satisfying vegetarian meal, this dish offers a beautiful balance of textures and flavors.

Ingredients

2 medium eggplants

1 cup cooked quinoa

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, chopped

1 bell pepper, chopped

1/2 cup cherry tomatoes, halved

1 zucchini, chopped

1/4 cup fresh basil, chopped

1/4 cup Parmesan cheese, grated (optional)

Salt and pepper to taste

1/2 teaspoon dried oregano

1/2 teaspoon paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out some of the flesh to create a well, leaving about a 1/2-inch border. Set the scooped-out flesh aside.

Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes until tender.

Meanwhile, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until softened.

Add the bell pepper, zucchini, and chopped eggplant flesh to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

Stir in the cooked quinoa, cherry tomatoes, oregano, paprika, and fresh basil. Adjust seasoning with salt and pepper to taste.

Spoon the quinoa mixture into the eggplant halves, packing it in gently.

Sprinkle the tops with Parmesan cheese if using, and bake for an additional 15 minutes or until the tops are golden and the eggplant is fully tender.

Serve warm, garnished with extra fresh basil if desired.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings

Variations

If I want to change things up a bit, there are plenty of variations I can try. I could add some crumbled feta or goat cheese for extra creaminess, or swap the quinoa for couscous or rice. For a bit of a kick, I could add red pepper flakes to the filling. If I’m looking for a vegan version, I can simply skip the Parmesan and opt for a dairy-free cheese or nutritional yeast for that cheesy flavor.

Storage/Reheating

I love that Baked Stuffed Eggplants make great leftovers! I store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When I’m ready to reheat, I simply place the stuffed eggplants in the oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through. They also reheat beautifully in the microwave, though I prefer the oven for keeping the texture intact.

FAQs

Can I make this dish ahead of time?

Yes, I can prep the eggplant halves and fill them with the quinoa mixture ahead of time. Just store the filled eggplants in the fridge, and when ready to bake, follow the baking instructions, adding a few extra minutes if they’re cold from the fridge.

Can I freeze Baked Stuffed Eggplants?

I find that freezing this dish works well! I let the stuffed eggplants cool completely before wrapping them tightly in plastic wrap or foil and placing them in a freezer-safe container. When ready to eat, I bake from frozen at 375°F (190°C) for about 30-35 minutes, until heated through.

Can I use a different grain besides quinoa?

Absolutely! I’ve used couscous, rice, and even farro in this recipe. Any grain will work as long as it’s cooked beforehand.

How can I make this dish spicier?

If I want to add some heat, I can sprinkle in red pepper flakes, or even add some chopped jalapeños to the vegetable mixture while sautéing. For an extra spicy touch, I might add a bit of hot sauce or cayenne pepper to the quinoa filling.

Can I make this recipe gluten-free?

Yes! The recipe is already naturally gluten-free since it uses quinoa, which is a gluten-free grain. Just make sure to use gluten-free Parmesan if you want to include cheese.

Conclusion

Baked Stuffed Eggplants is one of my favorite go-to dishes when I want something that’s healthy, flavorful, and filling. It’s versatile, easy to make, and can be adapted to suit different tastes and dietary preferences. Whether I’m cooking for myself or sharing with others, this recipe always delivers satisfying results.

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