Stuffed Eggplant Recipe

Certainly! Here’s a delicious stuffed eggplant recipe for you:

Stuffed Eggplant

Ingredients:

• 2 large eggplants
• 1 cup quinoa (or rice), cooked according to package instructions
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border around the edges. Chop the eggplant flesh into small pieces.
3. Sprinkle a little salt over the scooped-out eggplant halves and let them sit for about 10 minutes. This helps to draw out excess moisture. Pat them dry with a paper towel.
4. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
5. Add the chopped eggplant, red bell pepper, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
6. Stir in cherry tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
7. In a large bowl, combine the cooked quinoa (or rice) with the vegetable mixture. Adjust seasoning if needed.
8. Place the scooped-out eggplant halves on a baking sheet. Fill each half with the quinoa and vegetable mixture.
9. If desired, sprinkle crumbled feta cheese on top of each stuffed eggplant.
10. Bake in the preheated oven for about 25-30 minutes or until the eggplants are tender.
11. Garnish with fresh chopped parsley before serving.

Enjoy your delicious stuffed eggplants! Feel free to customize the recipe by adding your favorite herbs, spices, or additional veggies.