Stuffed Eggplant Extravaganza is a delightful dish that features eggplants filled with a flavorful mixture, often incorporating a variety of ingredients. Here’s a basic recipe for you to try:
Ingredients:
- 2 large eggplants
- 1 cup cooked quinoa or rice
- 1 cup diced tomatoes
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup cooked and shredded chicken or tofu (optional for added protein)
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise. Score the flesh with a knife in a crisscross pattern, being careful not to pierce the skin. Scoop out the flesh, leaving about a 1/2-inch border around the edges.
- Chop the scooped-out eggplant flesh into small pieces.
- In a pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Add the chopped eggplant flesh, bell peppers, and tomatoes to the pan. Cook until the vegetables are tender.
- In a large bowl, combine the cooked vegetables with quinoa or rice, shredded chicken or tofu (if using), feta or goat cheese, parsley, oregano, cumin, salt, and pepper. Mix well.
- Stuff each eggplant half with the mixture, pressing it down gently.
- Place the stuffed eggplants in a baking dish and cover with foil.
- Bake in the preheated oven for 30-40 minutes or until the eggplant is tender.
- Optionally, remove the foil during the last 10 minutes of baking to allow the top to brown slightly.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Garnish with additional fresh parsley and a drizzle of olive oil if desired.
Enjoy your Stuffed Eggplant Extravaganza! Feel free to customize the filling ingredients to suit your taste preferences.
