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

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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