Stuffed Eggplant Recipe

Eggplant has a rich history that dates back to ancient times. Native to India and Southeast Asia, it has been cultivated for over 1,500 years. The vegetable made its way to Europe through trade routes, where it was embraced and adapted into local cuisines. Today, eggplant is a staple ingredient in dishes from ratatouille in France to baba ganoush in the Middle East and moussaka in Greece. Its ability to absorb flavors and its unique texture make it a favorite among chefs and home cooks alike.

Discover the deliciousness of Savory Stuffed Eggplant Delight, a hearty meal perfect for every palate! This recipe combines nutrient-rich eggplant, flavorful quinoa, black beans, and fresh veggies, making it both nutritious and satisfying. Ideal for vegetarians and health-conscious eaters, it’s easy to customize with seasonal ingredients. Try it today for a colorful, wholesome dinner that the whole family will love! #StuffedEggplant #HealthyRecipes #Vegetarian #MealPrep #CookingAdventure

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Ingredients

2 large eggplants

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper, to taste

1 cup black beans, drained and rinsed

½ cup corn kernels (fresh or frozen)

½ cup feta cheese, crumbled (optional)

Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a half-inch border. Chop the scooped-out flesh and set it aside.

Place the eggplant halves cut-side up on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt. Bake in the preheated oven for about 15-20 minutes, until slightly tender.

Meanwhile, cook the quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chopped eggplant flesh, cooking for an additional 3-4 minutes.

Stir in the diced bell pepper, halved cherry tomatoes, oregano, smoked paprika, cumin, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender.

In a large mixing bowl, combine the cooked quinoa, black beans, corn, and the sautéed vegetable mixture. If using feta cheese, fold it in gently.

Remove the eggplant halves from the oven and carefully spoon the filling into each half, packing it lightly.

Return the stuffed eggplants to the oven and bake for an additional 20 minutes or until everything is heated through and the tops are slightly golden.

Garnish with fresh parsley before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4