Vegetable Stuffed Eggplant

Vegetable Stuffed Eggplant is a hearty and flavorful dish that combines roasted eggplant with a vibrant medley of vegetables and spices. This satisfying side dish is not only colorful but also packed with nutrients, making it a perfect addition to any meal.

Ingredients

• Eggplant - 1 medium-sized
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Tomato - 1 medium, diced
• Cooked quinoa - 1/2 cup
• Italian seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 2 tablespoons, grated (optional)
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1 cm of the border. Chop the scooped eggplant flesh and set aside.
3. Brush the eggplant halves with 1 tablespoon of olive oil and sprinkle with salt. Place them cut-side down on a baking sheet and roast for 20 minutes.
4. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
5. Add the chopped eggplant flesh, red bell pepper, and zucchini to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
6. Stir in the diced tomato, cooked quinoa, Italian seasoning, salt, and black pepper. Cook for an additional 2-3 minutes to heat through.
7. Remove the roasted eggplant halves from the oven and fill them with the vegetable-quinoa mixture. If desired, sprinkle with grated Parmesan cheese.
8. Return the stuffed eggplant to the oven and bake for an additional 10 minutes until heated through and slightly golden on top.
9. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which may help reduce the risk of chronic diseases.
• High in fiber, promoting digestive health and keeping you full longer.

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