Experience the delightful flavors of stuffed eggplant, a dish that combines the earthy richness of eggplant with a savory and satisfying filling. This recipe transforms humble ingredients into a hearty and wholesome meal, perfect for those seeking a delicious and nutritious option.
Stuffed Eggplant
Experience the delightful flavors of stuffed eggplant, a dish that combines the earthy richness of eggplant with a savory and satisfying filling. This recipe transforms humble ingredients into a hearty and wholesome meal, perfect for those seeking a delicious and nutritious option.
Ingredients
- 2 large eggplants
- 1 cup quinoa cooked
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise. Score the flesh with a knife and scoop out the center, leaving a 1/2-inch border.
- In a bowl, combine the scooped-out eggplant flesh, cooked quinoa, chickpeas, cherry tomatoes, feta cheese, parsley, garlic, olive oil, dried oregano, salt, and pepper.
- Stuff the eggplant halves with the quinoa mixture, pressing down gently.
- Place the stuffed eggplants in a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the eggplants are tender and the top is golden brown.
- Garnish with additional fresh parsley before serving.