Preparation

• 1.

  Preheat your oven to 400°F (200°C).

• 2.

  Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell intact. Reserve the flesh for the filling.

• 3.

  Brush the eggplant halves with olive oil, sprinkle with salt, and place them on a baking sheet, cut side down. Roast in the oven for about 20-25 minutes until the skin is tender.

• 4.

  While the eggplants are roasting, rinse the quinoa under cold water. In a pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.

• 5.

  In a large skillet, heat a splash of olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes.

• 6.

  Chop the reserved eggplant flesh finely and add it to the skillet, along with the cherry tomatoes, black olives, cooked quinoa, oregano, paprika, salt, and pepper. Stir to combine and cook until hot, about 5-7 minutes.

• 7.

  Remove the skillet from heat and stir in the crumbled feta cheese and fresh parsley until well mixed.

• 8.

  Carefully flip the roasted eggplant halves cut side up and fill each half generously with the quinoa and feta mixture.

• 9.

  Drizzle a little olive oil over the stuffed eggplants and return to the oven for another 15 minutes to allow the flavors to meld.

• 10.

  Remove from the oven and let cool slightly before serving.