Mediterranean stuffed eggplant is a delightful and nutritious dish. The combination of quinoa, vegetables, and feta cheese creates a flavorful filling for tender roasted eggplants.
INGREDIENTS
- 2 large eggplants
- 1 cup cooked quinoa
- 1/2 cup chopped tomatoes
- 1/2 cup black olives, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat oven to 200°C (400°F). Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm border.
- Brush the eggplant halves with olive oil and place them on a baking sheet. Bake for 20 minutes.
- In a bowl, combine quinoa, chopped tomatoes, olives, feta cheese, basil, garlic, salt, and black pepper.
- Fill the eggplant halves with the quinoa mixture. Return to the oven and bake for an additional 15-20 minutes, or until eggplants are tender and filling is heated through.
- Serve warm.
