Description
A delightful and nutritious recipe for Healthy Quinoa-Stuffed Eggplant, perfect for a satisfying vegetarian meal. Tender roasted eggplant halves filled with a flavorful mixture of quinoa, cherry tomatoes, chickpeas, and herbs, topped with feta and Parmesan. A Mediterranean-inspired dish that’s gluten-free and bursting with delicious flavors.
Ingredients
Scale
Eggplant:
- 2 medium eggplants
- 1 tablespoon olive oil
Quinoa Filling:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Topping:
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Eggplants: Cut the eggplants in half lengthwise, scoop out the flesh, brush with olive oil, season, and roast for 20 minutes.
- Make Quinoa Filling: Sauté onion, garlic, eggplant flesh, tomatoes, and chickpeas. Mix in quinoa, feta, parsley, oregano, salt, and pepper.
- Fill Eggplant: Fill the roasted eggplant shells with the quinoa mixture. Top with Parmesan if desired.
- Bake: Bake for 10–15 minutes until heated through and golden. Serve warm.
Notes
- For a vegan version, omit cheese or use plant-based alternatives.
- Filling can be prepared ahead and assembled just before baking.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 370
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 15mg
