Mediterranean Stuffed Eggplant with Quinoa and Feta
Enjoy this Mediterranean Stuffed Eggplant with Quinoa and Feta, a healthy and flavorful dish that’s perfect for lunch or dinner!
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!
Notes
For added flavor, try using roasted garlic in the filling.
You can substitute feta with goat cheese for a different taste.
Feel free to add your favorite vegetables to the stuffing mix, such as diced zucchini or bell peppers.
Nutrition
Serving: 1stuffed eggplant halfCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 300mgFiber: 9gSugar: 5g
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