Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant is a flavorful dish featuring tender eggplant shells filled with a savory mixture of quinoa, tomatoes, olives, and spices. This healthy American midnight meal is satisfying yet light, perfect for a late-night snack or a wholesome dinner.

Ingredients

• 2 medium eggplants
• 100 grams quinoa
• 250 ml vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 50 grams black olives, sliced
• 30 grams feta cheese, crumbled
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1 cm of the shell intact. Reserve the flesh for later use.
3. Place the eggplant halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake in the preheated oven for 20 minutes until tender.
4. While the eggplants are baking, rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the broth is absorbed.
5. In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until softened, about 5 minutes.
6. Chop the reserved eggplant flesh and add it to the skillet. Cook for another 5 minutes until softened.
7. Stir in the diced tomato, black olives, cooked quinoa, dried oregano, and half of the feta cheese into the skillet. Mix well and cook for an additional 2-3 minutes to heat through.
8. Remove the eggplant halves from the oven and fill them generously with the quinoa mixture. Top with the remaining feta cheese.
9. Return the stuffed eggplants to the oven and bake for an additional 10 minutes until the tops are golden.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes.
• High in fiber, promoting digestive health.

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