Stuffed Eggplant

Stuffed Eggplant

simple stuffed eggplant recipe for you :

Ingredients:

2 medium-sized eggplants

1 cup quinoa (cooked)

1 can diced tomatoes (drained)

1 cup feta cheese (crumbled)

1/4 cup fresh parsley (chopped)

2 cloves garlic (minced)

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for drizzling

Instructions:

Preheat your oven to 375°F (190°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Dice the scooped-out eggplant.

In a pan, sauté the diced eggplant, garlic, and dried oregano in olive oil until the eggplant is tender.

In a mixing bowl, combine the cooked quinoa, sautéed eggplant mixture, diced tomatoes, feta cheese, and chopped parsley. Mix well.

Season the mixture with salt and pepper to taste.

Stuff each eggplant half with the quinoa mixture, pressing it down slightly.

Place the stuffed eggplants in a baking dish, drizzle with olive oil, and bake in the preheated oven for about 25-30 minutes or until the eggplants are tender.

Once done, you can garnish with additional parsley or a sprinkle of feta if desired. Serve warm and enjoy your stuffed eggplants!

Feel free to customize the recipe with your favorite herbs or additional vegetables.