Savory Stuffed Eggplant is a delightful dish that combines the flavors of eggplant, vegetables, and spices. It is a perfect dish for a weekday dinner or for entertaining guests. This recipe is packed with nutrients and provides a beautiful presentation. The combination of textures and flavors is sure to impress your taste buds. With a cooking time of just 50 minutes, you can easily whip up this delicious recipe whenever you crave a satisfying and tasty meal.
Ingredients
- 2 large eggplants
- 1 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers
- 1/2 cup diced zucchini
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces.
- In a large skillet, heat some olive oil over medium heat. Add the chopped eggplant flesh, diced tomatoes, bell peppers, zucchini, red onion, garlic, oregano, thyme, smoked paprika, salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
- Remove the skillet from the heat and stir in the cooked quinoa, grated Parmesan cheese, and chopped fresh parsley.
- Place the eggplant shells in a lightly greased baking dish. Fill each shell with the quinoa and vegetable mixture.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the tops are golden brown.
- Garnish with extra chopped parsley, if desired, and serve hot.
