Quinoa-Stuffed Eggplant Delight for a Wholesome Meal
Quinoa stuffed eggplants are a delicious and healthy Mediterranean dish, featuring roasted eggplants filled with a savory quinoa and vegetable mixture. This dish is perfect for a satisfying main course.
Ingredients
- 2 medium-sized eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes
- 1 small onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste black pepper
- ¼ cup fresh parsley
- ¼ cup feta cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch border.
- In a saucepan, combine rinsed quinoa and vegetable broth, bring to a boil, then simmer for 15 minutes.
- In a skillet, heat olive oil and sauté diced onion and minced garlic until soft.
- Add chopped eggplant flesh, cherry tomatoes, cumin, paprika, salt, and pepper; cook for 5 minutes.
- Fold cooked quinoa into the vegetable mixture and add chopped parsley.
- Spoon the mixture into the hollowed eggplant halves and place on a baking sheet.
- Crumble feta cheese on top if desired.
- Bake for 25-30 minutes until eggplants are tender and golden.
- Allow to cool for a few minutes before serving.
Notes
Serve with a side salad for a complete meal.