Looking for a healthy, tasty and filling dish? Try this Greek-inspired quinoa and vegetable stuffed eggplant recipe that is packed with nutrients and flavor.
Ingredients:
- 2 large eggplants - 1 cup quinoa - 1 diced onion - 3 cloves minced garlic - 1 diced red bell pepper - 1 diced yellow bell pepper - 1 diced zucchini - 1 can diced tomatoes - 1 tsp dried oregano - 1 tsp dried basil - 1/2 tsp smoked paprika - Salt and pepper to taste - 1/2 cup crumbled feta cheese - 2 tbsp chopped fresh parsley - Olive oil
Directions:
1. Preheat the oven to 375°F (190°C).2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch thick shell. Place them on a baking sheet lined with parchment paper.3. Brush the inside of the eggplants with olive oil and sprinkle with salt and pepper. Bake them for 20-25 minutes or until they are tender and lightly browned.4. In a saucepan, cook the quinoa according to the package instructions.5. In a large skillet over medium heat, add olive oil, onion, garlic, bell peppers, and zucchini. Cook until the vegetables are tender.6. Add diced tomatoes, oregano, basil, smoked paprika, and salt and pepper to the skillet. Stir and let it cook for 5 minutes.7. Mix the cooked quinoa with the vegetable mixture in the skillet.8. Stuff the eggplant halves with the quinoa and vegetable mixture. Sprinkle feta cheese over the top.9. Bake in the oven for 20-25 minutes or until the cheese is melted and the eggplants are fully cooked.10. Garnish with fresh parsley.
This image shows how the eggplants are arranged on a baking sheet with the stuffing filling each half.
This image shows the texture of the eggplant and the filling, as well as the melted feta cheese on top.
This image shows the presentation of the dish with the eggplant halves placed on a plate, topped with fresh parsley for added flavor and color.
