How to Make Mediterranean Stuffed Eggplant with Herb-Infused Quinoa

Simple Summary

Savor the flavors of the Mediterranean with this delightful stuffed eggplant dish. Tender roasted eggplant halves are filled with a savory mixture of vegetables, herbs, and cheese, creating a satisfying and nutritious meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 medium eggplants
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons pine nuts (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to pierce the skin.

3. Place the eggplant halves cut-side up on a baking sheet. Brush with olive oil and season with salt and pepper. Roast for 30-35 minutes until tender.

4. While the eggplant is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.

5. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.

6. Add bell pepper and zucchini to the skillet. Cook for 5-7 minutes until vegetables are tender.

7. Stir in the diced tomatoes, cooked quinoa, feta cheese, parsley, mint, oregano, and cumin. Season with salt and pepper to taste.

8. Remove the eggplants from the oven. Carefully scoop out some of the flesh, leaving a border around the edges. Chop the scooped flesh and mix it into the quinoa filling.

9. Spoon the quinoa mixture into the eggplant halves. If using, sprinkle pine nuts on top.

10. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes until heated through and lightly browned on top.

11. Serve hot, garnished with additional fresh herbs if desired.

Chef's Notes

• For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
• You can prepare the quinoa filling in advance and store it in the refrigerator for up to 2 days.
• Leftover stuffed eggplants can be refrigerated for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.
• For added protein, consider mixing in some cooked chickpeas or lentils to the quinoa filling.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the filling mixture.

Nutritional Info

Per serving (1 stuffed eggplant half): Approximately 320 calories, 12g protein, 45g carbohydrates, 14g fat (4g saturated). This dish is rich in fiber, vitamins A and C, and provides a good source of calcium and iron. The quinoa offers complete protein, while the vegetables contribute essential nutrients and antioxidants.

Serving Suggestions

Serve these Mediterranean Stuffed Eggplants as a main course alongside a crisp Greek salad and warm pita bread. For a complete meal, consider adding a side of tzatziki or hummus for dipping. A light, crisp white wine such as Sauvignon Blanc or a Mediterranean rosé pairs wonderfully with this dish. For a refreshing non-alcoholic option, serve with a glass of iced mint tea. Garnish with a sprinkle of fresh parsley and a lemon wedge for an extra touch of Mediterranean flair.