Description
This Healthy Quinoa-Stuffed Eggplant recipe is a flavorful and nutritious dish that combines roasted eggplant halves filled with a savory mixture of quinoa, cherry tomatoes, chickpeas, and aromatic spices. Topped with fresh herbs and optional feta cheese, it’s a satisfying vegetarian meal perfect for a Mediterranean-inspired dinner.
Ingredients
Scale
Eggplant:
- 2 medium eggplants
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup canned chickpeas (rinsed and drained)
- 1/4 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta cheese (optional)
- Juice of 1/2 lemon
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Eggplants: Slice each eggplant in half lengthwise, scoop out the flesh, brush with olive oil, sprinkle with salt and pepper, then roast for 20–25 minutes.
- Make Filling: Sauté chopped eggplant flesh, onion, and garlic. Add quinoa, cherry tomatoes, chickpeas, cumin, smoked paprika, and lemon juice. Cook briefly, then stir in parsley and feta.
- Fill Eggplants: Spoon filling into roasted eggplant halves and bake for an additional 5–10 minutes.
- Serve: Garnish with parsley or feta and serve warm.
Notes
- Make it vegan by omitting feta or using a plant-based alternative.
- You can swap chickpeas for black beans or lentils.
- Great served with a side of Greek yogurt or a green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 5mg
