Quinoa Stuffed Eggplant

If you’re looking for a delicious and healthy way to elevate your weeknight dinners, look no further than our Quinoa Stuffed Eggplant recipe. This Mediterranean-inspired dish is not only satisfying but also packed with wholesome ingredients that will leave you feeling nourished and content. The combination of hearty quinoa, flavorful vegetables, and aromatic herbs creates a dish that is both comforting and nutritious.

**Quinoa Stuffed Eggplant**

**Ingredients:**
– 2 medium eggplants
– 1 cup quinoa
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– Olive oil for cooking

**Instructions:**

1. Preheat your 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 around the edges. Chop the scooped-out eggplant flesh into small pieces and set aside.

3. Place the hollowed-out eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake in the preheated oven for about 15-20 minutes, or until the eggplant is tender.

4. While the eggplant is baking, rinse the quinoa under cold water. In a saucepan, combine the quinoa with vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.

5. In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

6. Add the chopped red bell pepper, zucchini, and the reserved chopped eggplant flesh to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.

7. Stir in the cooked quinoa, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.

8. Remove the eggplant halves from the oven and divide the quinoa mixture among them, filling each one generously.

9. Sprinkle the stuffed eggplants with crumbled feta cheese and chopped parsley.

10. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

11. Serve the Quinoa Stuffed Eggplant hot, garnished with additional fresh parsley if desired. Enjoy this wholesome and flavorful dish with a side salad or some crusty bread for a complete meal.

Whether you’re a vegetarian looking for a new favorite recipe or simply want to add more plant-based meals to your menu, this Quinoa Stuffed Eggplant is sure to impress. Its vibrant flavors and satisfying textures make it a perfect choice for dinner parties or cozy nights in. Try this recipe out and let the Mediterranean-inspired goodness transport you to a place of delicious comfort and joy.