Stuffed Eggplant

These stuffed eggplants are a vibrant Moroccan appetizer featuring tender eggplant filled with a spiced mixture of quinoa, vegetables, and aromatic herbs. Bursting with flavor and nutrition, they make a delightful start to any meal.

Ingredients

• Eggplant - 2 medium
• Quinoa - 100 grams
• Water - 250 ml
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Chickpeas (canned) - 100 grams, rinsed and drained
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create a boat shape, leaving about 1 cm of flesh around the edges. Reserve the scooped-out flesh.
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 in the oven for 20 minutes.
4. While the eggplants are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and 250 ml of water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
5. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.
6. Chop the reserved eggplant flesh and add it to the skillet along with the cumin, cinnamon, and paprika. Cook for an additional 5 minutes, stirring occasionally.
7. Add the cooked quinoa and chickpeas to the skillet, mixing well. Season with salt, black pepper, and lemon juice, then remove from heat.
8. Once the eggplants are roasted, carefully turn them cut side up and fill each half with the quinoa mixture, pressing it down gently.
9. Return the stuffed eggplants to the oven and bake for an additional 10 minutes.
10. Serve warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplants and vegetables.
• High in fiber which aids in digestion and promotes satiety.

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