Indulge in the savory goodness of our Stuffed Eggplant with Quinoa recipe. This delightful dish is a perfect blend of flavors and textures, making it a favorite among our readers.
Stuffed Eggplant with Quinoa
- 2 large eggplants
- 1 cup quinoa
- 1 1/2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for drizzling
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell.
- Cook quinoa according to package instructions, using vegetable broth for added flavor.
- In a bowl, mix cooked quinoa, cherry tomatoes, feta cheese, minced garlic, and chopped parsley. Season with salt and pepper.
- Stuff the eggplant shells with the quinoa mixture.
- Drizzle olive oil over the stuffed eggplants and place them in a baking dish.
- Bake for 25-30 minutes or until the eggplants are tender.
- Remove from the oven, let cool slightly, and serve.
Total Time: 45 minutes
Yield: 4 servings
Nutritional Information (per serving):
Calories: 320 | Fat: 12g | Carbohydrates: 45g | Protein: 10g