Stuffed Eggplant
A delightful combination of roasted eggplant filled with quinoa, vegetables, and spices, topped with crispy cheese. Perfect for family dinners or elegant occasions.
Ingredients
For the Filling
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 can (15 oz) diced tomatoes, drained
- 1 cup spinach leaves, chopped
- 1 tsp dried oregano
- 1 tsp cumin
- Salt and pepper to taste
For Stuffing
- 2 medium eggplants sliced in half lengthwise
- Olive oil, for drizzling
- 1 cup shredded cheese (optional, recommend Halal cheese)
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out the insides, keeping the flesh for later.
- In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is fluffy.
- In a large skillet over medium heat, drizzle olive oil. Sauté the onion and garlic until fragrant. Add the diced bell pepper and the scooped eggplant flesh, cooking until softened.
Combine and Bake
- Stir in the diced tomatoes, spinach, cooked quinoa, oregano, and cumin. Season with salt and pepper.
- Spoon the filling into the eggplant halves, topping with cheese if desired. Drizzle with olive oil.
- Place stuffed eggplants on a baking sheet and bake for 30-35 minutes until the eggplants are tender and the tops are golden brown.
- Garnish with parsley and serve warm.
Notes
Feel free to replace quinoa with rice or lentils. For quicker prep, prepare filling a day in advance. Store leftovers in an airtight container for up to 3 days.