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–+ servings

Stuffed Eggplant Recipe

A delicious and healthy stuffed eggplant recipe that's perfect for dinner.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup crumbled feta cheese

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch thick shell. Chop the scooped-out flesh and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  4. Add the chopped eggplant flesh, cherry tomatoes, cooked quinoa, oregano, salt, and pepper. Cook for about 5-7 minutes until everything is well combined and heated through.
  5. Place the eggplant shells in a baking dish and fill them with the quinoa mixture. Sprinkle the crumbled feta cheese on top.
  6. Bake in the preheated oven for 30-35 minutes, until the eggplants are tender and the tops are golden brown.
  7. Remove from the oven and let cool slightly before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 500mg | Fiber: 7g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Stuffed Eggplant, Vegetarian
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