Mediterranean
Mediterranean Stuffed Eggplant with Quinoa and Feta
A rich and flavorful Mediterranean dish featuring roasted eggplant stuffed with a savory mixture of quinoa, feta cheese, olives, and spices. Topped with fresh herbs, this hearty meal is perfect for a sophisticated lunch.
Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
15
Protein
55
Carbs
20
Fat
8
Fiber
0g
Sodium
Ingredients
- 2 large eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell intact. Chop the scooped-out flesh and set aside.
- 3Brush the eggplant halves with olive oil, sprinkle with salt, and place them cut side down on a baking sheet. Roast for 25-30 minutes until tender.
- 4While the eggplants roast, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a skillet, heat some olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and chopped eggplant flesh; sauté for another 5 minutes until softened.
- 6Stir in the cherry tomatoes, olives, oregano, cumin, salt, and pepper. Cook for an additional 5 minutes until the tomatoes start to break down. Remove from heat and let cool slightly.
- 7In a large bowl, combine the cooked quinoa, vegetable mixture, crumbled feta, chopped parsley, and mint. Adjust seasoning to taste.
- 8Fill each roasted eggplant half with the quinoa mixture. Drizzle with a bit of olive oil and return them to the oven for 10-15 minutes until heated through.
- 9Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh herbs if desired.
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