Description
Discover a vibrant and wholesome Mediterranean Stuffed Eggplant with Quinoa recipe, bursting with fresh flavors. This dish features tender roasted eggplant filled with a savory blend of quinoa, sun-ripened tomatoes, fresh herbs, and salty feta cheese. It’s a perfect meatless meal that is both easy to prepare and impressive enough for guests.
Ingredients
Scale
- 2 medium Eggplants (Choose firm, medium-sized eggplants.)
- 2 tablespoons Olive oil (Use extra virgin for roasting.)
- to taste Salt
- to taste Pepper
- 1 cup Quinoa (Rinse thoroughly before cooking.)
- 1 cup Cherry tomatoes (Opt for ripe, juicy tomatoes.)
- 1 small Red onion (Finely chopped.)
- 2 cloves Garlic cloves (Minced.)
- 1/4 cup Fresh parsley (Chopped.)
- 1/4 cup Fresh mint (Chopped.)
- 1 cup Feta cheese (Crumbled.)
- 2 tablespoons Lemon juice (Adds zesty finish.)
- 1/4 cup Pine nuts (Toasted, optional garnish.)
- to taste Olive oil drizzle (Optional garnish.)
Instructions
- Prep the Eggplants: Slice each eggplant in half lengthwise. Score the flesh into a diamond pattern. Drizzle with 2 tablespoons of olive oil, season with salt and pepper. Roast at 400°F (200°C) for 25 minutes, or until tender.
- Cook the Quinoa: Combine 1 cup of rinsed quinoa and 2 cups of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
- Mix the Filling: In a bowl, combine the cooked quinoa, 1 cup chopped cherry tomatoes, 1 small finely diced red onion, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 2 tablespoons lemon juice, and 1 cup crumbled feta cheese. Toss until well combined and vibrant.
- Stuff the Eggplants: Spoon the vibrant Mediterranean quinoa filling into each roasted eggplant shell. Press gently to mound the filling and create an even layer.
- Bake to Melt: Return the stuffed eggplants to the oven at 375°F (190°C) for 10 minutes. This allows the flavors to meld and the feta to soften slightly.
- Optional Garnish: Garnish the Mediterranean stuffed eggplant with toasted pine nuts and a final drizzle of olive oil before serving.
Notes
- Garnish the Mediterranean stuffed eggplant with toasted pine nuts for added texture and flavor.
- To make ahead, prepare the quinoa filling up to 3 days in advance and store in an airtight container.
- You can also roast the eggplants and stuff them up to 24 hours ahead, covering tightly to prevent drying. Reheat at 375°F (190°C) for about 10 minutes.
- For leftovers, store in an airtight container in the fridge for up to 3-4 days.
- To freeze, wrap each stuffed eggplant tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C) for about 20 minutes.
- For a vegan Mediterranean stuffed eggplant, swap feta cheese for avocado or a dairy-free cheese alternative.
- For a gluten-free Mediterranean stuffed eggplant, ensure all ingredients are certified gluten-free.
- Add chopped jalapeños or red pepper flakes for a spicy kick to your quinoa-filled eggplant.
- Substitute quinoa with fluffy couscous for a different grain experience.
- Experiment with fresh dill or basil for alternative herb flavors in your Mediterranean aubergine quinoa stuffing.
- Incorporate toasted walnuts or almonds into the quinoa filling for added crunch and nutty flavor.
- Instead of eggplant, use bell peppers as your vessel for stuffing.
- Add cooked chickpeas or black beans to the filling for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stuffing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg