This quinoa-stuffed eggplant is a wholesome and flavorful dish that showcases the versatility of eggplant as a vessel for delicious fillings. Packed with protein-rich quinoa, fresh tomatoes, and aromatic herbs, it makes for a satisfying and nutritious meal that’s perfect for any occasion.
Ingredients
- 2 medium eggplants, halved lengthwise
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water (find my broth recipes HERE and HERE)
- 1 cup cherry tomatoes, halved
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or basil for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Scoop out the flesh from the eggplant halves, leaving about 1/2 inch of flesh around the edges, and chop the removed flesh into small pieces.
2. In a saucepan, combine the quinoa and vegetable broth or water, bringing to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and eggplant flesh, cooking until softened, about 5-7 minutes.
4. Stir in the cooked quinoa, cherry tomatoes, oregano, basil, salt, and pepper, mixing well to combine.
5. Spoon the quinoa mixture into the hollowed eggplant halves and place them in a baking dish. Bake for 25-30 minutes, or until the eggplant is tender.
6. Garnish with fresh parsley or basil before serving.
Aprile's Kitchen 