Description
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.
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
Instructions
- 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.
Notes
If you’re looking for a vegan version, skip the Parmesan and opt for a dairy-free cheese or nutritional yeast.
If you want extra creaminess, try adding crumbled feta or goat cheese.
Red pepper flakes can be added to the filling for a spicy kick.
To make it gluten-free, ensure you use gluten-free Parmesan if including cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg