Stuffed eggplant is a delicious dish that involves filling eggplants with a flavorful mixture and baking or cooking them until tender. Here’s a basic recipe for stuffed eggplant:
Ingredients:
- 2 large eggplants
- 1 cup cooked quinoa or rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tomato, diced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
- Grated Parmesan cheese for topping (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Scoop out the flesh, leaving about a 1/2-inch border around the edges. Chop the scooped-out flesh into small pieces.
- Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sautéing until softened.
- Add the diced bell pepper and chopped eggplant flesh to the pan. Cook until the vegetables are tender.
- In a large bowl, combine the cooked quinoa or rice, sautéed vegetables, diced tomato, feta cheese (if using), chopped parsley, dried oregano, salt, and pepper. Mix well.
- Brush the eggplant shells with olive oil and place them on a baking sheet.
- Stuff each eggplant half with the quinoa or rice mixture, pressing it down gently.
- If desired, sprinkle grated Parmesan cheese on top for an extra layer of flavor.
- Bake in the preheated oven for about 30-40 minutes or until the eggplant is tender and the top is golden brown.
- Remove from the oven, let it cool for a few minutes, and serve.
Feel free to customize the filling with your favorite herbs, spices, or additional vegetables. Stuffed eggplant makes for a satisfying vegetarian or vegan main course, and it’s a great way to enjoy the rich, meaty texture of eggplants.
