Spanish-style Stuffed Eggplant With Quinoa And Feta

This Spanish-Style Stuffed Eggplant with Quinoa and Feta is a delicious and nutritious dish that brings together the flavors of Spain in a satisfying vegetarian meal.

Spanish-style Stuffed Eggplant With Quinoa And Feta

Ingredients

  • 2 large eggplants
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 cup chopped parsley
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the eggplant flesh and set aside.
  3. Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
  4. In a large skillet, heat some olive oil over medium heat. Add the onion and cook until softened, then add the garlic, chopped eggplant flesh, smoked paprika, and cumin. Cook for 5-7 minutes until the eggplant is soft.
  5. Remove the skillet from the heat and stir in the cooked quinoa, chopped parsley, and feta cheese. Season with salt and pepper.
  6. Stuff the eggplant halves with the quinoa mixture and place them on a baking sheet. Drizzle with olive oil and bake for 20-25 minutes until the eggplant is tender.
  7. Serve the stuffed eggplant hot, garnished with additional parsley and feta if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Carbohydrates
35g
Protein
12g
Fat
15g

Supplies

Baking sheet Saucepan Skillet

Tools

Knife Cutting board Spatula Measuring cups and spoons

Serving suggestions

Serve the Spanish-Style Stuffed Eggplant with a side salad and crusty bread for a complete meal.

Tips & tricks

For a vegan version, omit the feta cheese or substitute with a dairy-free alternative.

Cost

$15