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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Remove the skillet from the heat and stir in the cooked quinoa, chopped parsley, and feta cheese. Season with salt and pepper.
- 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.
- 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