Mediterranean Stuffed Eggplant

$- 2 medium eggplants - 1 cup cherry tomatoes, halved - 1/2 cup cooked quinoa - 1/2 cup canned chickpeas, rinsed and drained - 1/4 cup feta cheese, crumbled - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - 1/4 cup Kalamata olives, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients sets the stage for a great dish. Start with fresh, medium-sized eggplants. They should feel firm and have smooth skin. The cherry tomatoes add a burst of sweetness. Quinoa and chickpeas provide protein and texture. Feta cheese brings a salty kick, while red onion and garlic offer depth. Don't forget the spices! Oregano and smoked paprika infuse the dish with rich flavor. Kalamata olives add a briny bite, and olive oil helps everything meld together. Lastly, fresh parsley brightens the dish and makes it look inviting. Enjoy cooking! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Slice the eggplants in half lengthwise. - Hollow out the insides to make shells. Leave about 1/2 inch of flesh. - Chop the scooped-out eggplant flesh and set aside. - Brush the eggplant shells with 1 tablespoon of olive oil. - Sprinkle with salt and pepper. - Place them cut-side down on a baking sheet. - Roast for 20 minutes until softened. - In a skillet, add the remaining olive oil over medium heat. - Sauté the chopped red onion and minced garlic until fragrant. - Stir in the chopped eggplant flesh, cherry tomatoes, chickpeas, quinoa, oregano, and smoked paprika. - Season with salt and pepper. Cook for 5-7 minutes until heated through. - Remove from heat and stir in the crumbled feta and chopped olives. Mix well. - Flip the roasted eggplant shells over. - Fill each shell with the stuffing mixture, pressing gently. - Return the stuffed eggplants to the oven. - Bake for an additional 15-20 minutes until heated through and tops are golden. - Let cool for a few minutes before serving. When picking eggplants, look for shiny skin. The skin should be smooth and even. A firm texture means they are fresh. Gently squeeze the eggplant; it should feel solid. Avoid any with soft spots or wrinkles. For a true Mediterranean taste, use oregano and smoked paprika. These spices add depth to your dish. Fresh herbs like parsley will brighten the meal. Always choose fresh ingredients when you can. They make a big difference in flavor. Garnish your stuffed eggplants with fresh parsley. It adds a pop of color and freshness. A drizzle of lemon juice brings out the flavors. Serve them on a beautiful platter for a nice touch. Consider adding extra feta on top for a creamy contrast. Pro Tips Use Smaller Eggplants: Smaller eggplants tend to have fewer seeds and a sweeter flavor, making them perfect for stuffing. Customize Your Filling: Feel free to add other vegetables like zucchini or bell peppers to the stuffing for added flavor and nutrition. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the eggplants and bake when ready to serve. Garnish for Extra Flavor: A sprinkle of lemon zest or a drizzle of balsamic glaze on top before serving can elevate the dish with more vibrant flavors. {{image_2}} To make this dish vegan-friendly, simply skip the feta cheese. You can use nutritional yeast instead for a cheesy taste. Another option is to add a vegan cream cheese. It gives a nice creaminess without using dairy. Substitutes for cheese include: - Nutritional yeast - Vegan cream cheese - A mix of cashews and lemon juice for a creamy base If you want to add meat, ground lamb works great. Just cook it with the onions and garlic before adding other ingredients. Ground beef or turkey are good choices too. When adding meat, adjust cooking times. Make sure the meat is fully cooked before mixing it with the veggies. Try adding different Mediterranean spices for unique flavors. Cumin, coriander, or sumac can change the taste. You might also explore local ingredients. For example, use sun-dried tomatoes or artichokes for a twist. Incorporating these ideas creates a dish that reflects your taste. Enjoy experimenting! To keep your stuffed eggplants fresh, store them in the fridge. Place them in an airtight container. This helps prevent drying out. They will stay good for about 3 to 4 days. If you want to enjoy them later, freezing is a great option. To freeze stuffed eggplants, let them cool first. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them safe from freezer burn. They can last up to 3 months in the freezer. When you’re ready to eat, thaw the eggplants overnight in the fridge. To reheat, place them in the oven at 350°F (175°C) for about 25 minutes. This warms them through and keeps them tasty. Enjoy your delicious meal again! You can replace quinoa with cooked rice or lentils. Both add good texture. For rice, use white or brown varieties. For lentils, use canned ones for ease. Cook your chosen grain before mixing it with the other ingredients. This keeps it simple and quick. Yes, you can use many kinds of cheese. Try mozzarella for a creamy melt. Goat cheese adds a tangy flavor. Parmesan gives a salty kick. Each choice changes the taste. Mix and match for fun flavors. To keep eggplant firm, sprinkle it with salt before cooking. Let it sit for 15 minutes. This pulls out extra moisture. Rinse and dry it well. Also, roast it until golden and tender. This gives it a nice bite. Look for a golden top and soft filling. The eggplant should be tender but not mushy. A fork should slide in easily. The cheese should melt and bubble slightly. If all these signs are there, it’s ready to enjoy! Stuffed eggplants are a tasty and healthy dish. We learned how to choose eggplants, prepare the filling, and bake them to perfection. You can use fresh ingredients and spices to boost flavor. There are also ways to change the recipe to fit your needs—like adding meat or making it vegan. Remember to store leftovers properly and try different cheeses for fun. This recipe is not only satisfying but also filled with nutrition. Enjoy your cooking adventure and share this dish with others!$

Mediterranean Stuffed Eggplant

A delicious and healthy dish featuring roasted eggplants filled with a savory mixture of quinoa, chickpeas, and feta cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 300 kcal

Ingredients

2 medium eggplants
1 cup cherry tomatoes, halved
0.5 cup cooked quinoa
0.5 cup canned chickpeas, rinsed and drained
0.25 cup feta cheese, crumbled
1 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
0.25 cup Kalamata olives, chopped
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the insides, creating a hollow shell. Leave about 1/2 inch of the flesh intact. Chop the scooped-out eggplant flesh and set aside.
Brush the eggplant shells with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast in the oven for about 20 minutes, or until softened.
In a skillet over medium heat, add the remaining olive oil. Sauté the chopped red onion and garlic until fragrant and translucent.
Stir in the chopped eggplant flesh, cherry tomatoes, chickpeas, quinoa, oregano, smoked paprika, and season with salt and pepper. Cook for about 5-7 minutes, until the mixture is heated through and tomatoes start to soften.
Remove from heat and stir in the crumbled feta cheese and chopped olives. Mix until well combined.
Carefully flip the roasted eggplant shells over and fill each with the stuffing mixture, pressing gently to pack it in.
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until everything is heated through and the tops are slightly golden.
Remove from oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve the stuffed eggplants on a platter, drizzled with a squeeze of fresh lemon juice for brightness, and sprinkle extra feta and parsley on top for color.

Keyword Mediterranean, quinoa, stuffed eggplant, vegetarian