Description

Stuffed Eggplant is a hearty and healthy vegetarian dish featuring roasted eggplant shells filled with a flavorful mixture of quinoa or rice, sautéed vegetables, and aromatic herbs. Topped with cheese, it’s a satisfying meal perfect for any occasion.

Ingredients

2 medium-sized eggplants

1 cup cooked quinoa or rice

1 cup diced tomatoes (fresh or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup spinach, chopped

½ cup shredded mozzarella cheese (optional)

¼ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Fresh parsley or basil for garnish

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Instructions

Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about ½ inch of the shell intact. Set the flesh aside for the filling.
Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Place cut-side up on a baking sheet.
Roast the eggplant shells in the preheated oven for about 20 minutes or until tender.
While roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Stir in the diced tomatoes and reserved eggplant flesh. Cook for an additional 5 minutes until well combined.
Mix in the cooked quinoa or rice, spinach, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 2-3 minutes until the spinach wilts.
If using mozzarella cheese, fold it into the filling until melted and well-combined. Season with salt and pepper to taste.
Remove the roasted eggplant halves from the oven and fill each one with the prepared filling. Press down gently to pack the filling in.
Sprinkle the tops with grated Parmesan cheese and return to the oven. Bake for another 15-20 minutes, or until the tops are golden and bubbly.
Garnish with freshly chopped parsley or basil before serving.

Notes

For added flavor, you can swap quinoa for brown rice or add other vegetables like zucchini or bell peppers to the filling.

To make it vegan, omit the cheese or use a vegan cheese alternative.

If you prefer a spicy kick, increase the red pepper flakes or add diced jalapeños to the filling.

For a non-vegetarian option, add ground turkey, chicken, or beef to the filling.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main dish
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed eggplant half
Calories: 270
Sugar: 7g
Sodium: 380mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 8g
Cholesterol: 10mg