Stuffed Eggplant with Quinoa

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

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


  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell.
  3. Cook quinoa according to package instructions, using vegetable broth for added flavor.
  4. In a bowl, mix cooked quinoa, cherry tomatoes, feta cheese, minced garlic, and chopped parsley. Season with salt and pepper.
  5. Stuff the eggplant shells with the quinoa mixture.
  6. Drizzle olive oil over the stuffed eggplants and place them in a baking dish.
  7. Bake for 25-30 minutes or until the eggplants are tender.
  8. 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

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