Vegetable and Cheese Stuffed Eggplant with Quinoa

This Vegetable and Cheese Stuffed Eggplant with Quinoa is a delightful and nutritious dish that combines roasted eggplant filled with a savory mix of vegetables, herbs, and cheese, served atop fluffy quinoa. Perfect for a cozy supper, it offers a burst of flavors and textures in every bite.

Ingredients

• 1 large eggplant - halved lengthwise
• 1 cup cooked quinoa
• 1 small zucchini - diced
• 1 small bell pepper - diced
• 1 small onion - finely chopped
• 2 cloves garlic - minced
• 1/2 cup cherry tomatoes - halved
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant in half lengthwise and scoop out the flesh, leaving about 1 cm of flesh around the edges. Set aside the scooped-out flesh.
3. Brush the eggplant halves with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast in the preheated oven for 20 minutes.
4. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
5. Add the diced zucchini and bell pepper to the skillet, cooking for an additional 5 minutes until tender.
6. Chop the reserved eggplant flesh and add it to the skillet along with the halved cherry tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through.
7. Remove from heat and mix in the mozzarella and Parmesan cheeses, stirring until melted and combined.
8. Fill the roasted eggplant halves with the vegetable and quinoa mixture, packing it gently.
9. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until the tops are golden and bubbly.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, which promotes digestive health.
• Contains a variety of vitamins and minerals from the vegetables, supporting overall health.

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