Description
A delightful recipe for stuffed eggplant that is both healthy and delicious, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
- Chop the scooped-out eggplant flesh and set aside.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add the chopped eggplant flesh, diced tomatoes, cooked quinoa, oregano, salt, and pepper. Cook for about 5 minutes.
- Stuff the eggplant halves with the quinoa mixture and place them in a baking dish.
- If using, sprinkle mozzarella cheese on top of the stuffed eggplants.
- Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or spices to the stuffing for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Stuffed Eggplant, Healthy Recipe, Vegetarian Dish