Hey food lovers! 🌍 Let’s dive into the world of Mediterranean flavors with this super easy Mediterranean Stuffed Eggplant with Quinoa and Feta!
If you’re looking for a lunch or dinner idea that’s cozy, healthy, and full of fresh ingredients, this is the one. Perfect for anyone wanting a meatless meal that’s satisfying yet packed with protein and fiber from the quinoa. Plus, the feta cheese adds just the right tang we all crave! You can also customize it—add your favorite veggies or swap out the quinoa for rice if that’s your thing. It takes under an hour to make and is a total showstopper.
Trust me, your friends will think you’re a top chef when you whip this up! 🍆✨ You’ll learn how to make this tasty dish that’s great for meal prep and can even be served at your next potluck!
Serving and Pairing Suggestions:
Serve these Stuffed Eggplant with Quinoa fresh from the oven and sprinkle with some extra feta and parsley for a pop of color.
They pair beautifully with a Spinach and Pomegranate Salad or some Roasted Vegetables for a colorful and nutritious spread. If you want to sip on something refreshing, whip up a batch of Watermelon Sangria to complement those Mediterranean vibes.
The lightness of the salad and the sweetness of the sangria will balance out all those amazing flavors!
Tips and Notes:
- Eggplant Selection: Choose smaller, firm eggplants for better flavor and texture.
- Quinoa Substitution: You can use bulgur or farro instead of quinoa for a different texture.
- Feta Alternatives: If you prefer, try goat cheese or a dairy-free option for a twist!
- Make Ahead: You can prep the filling in advance and store it in the fridge for up to two days.
Ready to give this Mediterranean stuffed eggplant a go? You’ll be so glad you did! Check it out, get cooking, and join the flavor fiesta!
Mediterranean Stuffed Eggplant with Quinoa and Feta
Equipment
- 1 Baking dish
- 1 Saucepan
- 1 Mixing bowl
- 1 Knife
- 1 Spoon
Ingredients
- 2 medium eggplants - halved and scooped
- 1 cup cooked quinoa - cooked according to package instructions
- 1 cup diced tomatoes - fresh or canned
- 1/2 cup crumbled feta cheese - for topping
- 1/2 cup chopped spinach - fresh or frozen
- 1/4 cup chopped red onion - adds sweetness
- 2 cloves garlic - minced
- 1 teaspoon dried oregano - for Mediterranean flavor
- 1 teaspoon olive oil - for drizzling
- Salt and pepper - to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the insides, leaving a small border.
- In a saucepan, sauté garlic and red onion in a little olive oil until softened.
- Add the diced tomatoes, spinach, cooked quinoa, dried oregano, salt, and pepper; stir until well combined.
- Spoon the filling into the hollowed-out eggplants and sprinkle with feta cheese.
- Drizzle with olive oil and place in a baking dish.
- Bake for 25-30 minutes, until the eggplants are tender.
- Serve warm and enjoy!