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- 2 medium eggplants - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 small onion, diced - 2 cloves garlic, minced - 1 red bell pepper, finely chopped - 1 zucchini, diced - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup chopped fresh parsley - 1/4 cup crumbled feta cheese (optional) - 2 tablespoons olive oil - Juice of 1 lemon In this stuffed eggplant recipe, we use fresh, wholesome ingredients. The eggplants form a great base. They soak in all the flavors. Quinoa brings a nice crunch and protein. You can use any vegetable broth you like. I prefer a low-sodium variety. For the filling, I love adding diced onion, garlic, and bell pepper. These add depth and sweetness. Zucchini keeps the mixture moist. Don’t forget about the black beans for added texture and protein. They make each bite hearty. Seasonings like cumin and smoked paprika give a warm flavor. Adjust salt and pepper to fit your taste. Fresh parsley brightens the dish. If you like cheese, sprinkle feta on top for a creamy finish. You can find the full recipe above, which will guide you step-by-step. Enjoy creating this flavorful and hearty dish! - Preheat the oven to 375°F (190°C). - Cut the eggplants in half lengthwise and scoop out the flesh. Start by slicing the eggplants in half. Use a spoon to remove the insides, leaving a thin wall. This will make a sturdy boat for the filling. Keep the scooped-out flesh for later; it adds flavor to the dish. - Combine rinsed quinoa and vegetable broth in a medium saucepan. - Bring to a boil, then simmer until fluffy. Rinse the quinoa under cold water to remove any bitter taste. In a saucepan, combine the quinoa with vegetable broth. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. The quinoa will become fluffy and absorb all the broth. - Heat olive oil and add diced onion, cooking until translucent. - Stir in garlic, red bell pepper, and zucchini, cooking until tender. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until it becomes soft and see-through. Then add minced garlic, chopped bell pepper, and diced zucchini. Stir this mix until the veggies are tender and bright in color. - Incorporate chopped eggplant flesh, black beans, and spices into the skillet. - Fold in cooked quinoa, parsley, and lemon juice. Now, add the reserved eggplant flesh to the skillet along with black beans, ground cumin, and smoked paprika. Stir well and let it cook for a few more minutes. Once everything is heated, fold in the fluffy quinoa, fresh parsley, and a squeeze of lemon juice. This combo brings in great flavor and texture. - Spoon the filling into hollowed-out eggplant halves. - Bake covered for 25 minutes, then remove foil and bake until golden. Spoon the filling into each eggplant half, packing it in tightly. Place the stuffed eggplants in a baking dish and cover with foil. Bake these in the oven for 25 minutes. After that, remove the foil and bake until the tops are golden and the eggplants are soft. Enjoy this burst of flavors! For the full recipe, check out the details provided above. - Rinse quinoa thoroughly before cooking to remove bitterness. - Allow quinoa to rest covered for 5 minutes after cooking. When you rinse quinoa, it gets rid of a coating called saponin. This makes the quinoa taste better. After cooking, letting it rest helps it become fluffy. This is key for great texture in your stuffed eggplant. - Use fresh herbs for a brighter flavor. - Experiment with spices like chili powder or oregano. Fresh herbs like parsley or basil can bring life to your dish. They add a fresh taste that can make a big difference. You can also try spices like chili powder or oregano. They add warmth and depth, making your meal even better. - Garnish with extra parsley or a sprinkle of lemon zest. - Serve alongside a salad for a complete meal. For a beautiful dish, sprinkle some fresh parsley on top. A little lemon zest adds brightness and color. Serving stuffed eggplant with a crisp salad makes it a full meal. It creates a nice balance on your plate and excites the eyes. Check out the Full Recipe for all the details on making this dish! {{image_2}} You can make this dish heartier with meat. - Add ground turkey or beef to the vegetable filling. - Substitute black beans with cooked chicken for extra protein. If you want a different taste, try these swaps. - Use chickpeas instead of black beans for a different texture. - Experiment with different vegetables like spinach or mushrooms. To make a vegan version, follow these tips. - Omit feta cheese for a completely vegan dish. - Use tahini or nutritional yeast for a cheesy flavor without dairy. These variations let you customize your stuffed eggplant with quinoa. The Full Recipe gives you a solid base to start. Enjoy changing it up to fit your taste! Refrigerate leftovers in an airtight container for up to 3 days. This keeps the flavors fresh and the quinoa fluffy. Avoid letting the dish sit out at room temperature for long. Enjoy it as a quick lunch or dinner! Freeze uncooked stuffed eggplants for up to 2 months. This option is great for meal prep. Just place them in a freezer-safe container. When you’re ready to eat, thaw and bake them as needed for a quick meal. Reheat in the oven at 350°F until heated through. This method keeps the eggplant tender and the filling warm. If you're in a rush, you can microwave for quick reheating, but it may affect texture. Enjoy your delicious stuffed eggplant with quinoa, ready in minutes! For the full recipe, check out the details above. Yes, you can substitute with rice, farro, or couscous. Each grain offers a unique taste and texture. Rice is soft and mild. Farro has a nutty flavor and a chewy bite. Couscous cooks fast and soaks up flavors well. Try them to find your favorite! They should be tender when pierced with a fork and slightly caramelized on top. This means they are soft enough to eat and have a nice, rich flavor. If they feel firm, give them more time in the oven. Yes, they are low in calories, high in fiber, and packed with nutrients. The quinoa and vegetables provide protein and vitamins. Eggplants are also full of antioxidants. This dish is good for your body and your taste buds. Absolutely! You can prepare and refrigerate them before baking. Just assemble the eggplants and place them in the fridge. When you're ready, bake them as directed. This makes meal prep easy and convenient. Pair it with a fresh salad or your favorite grain side for a complete meal. A crisp salad adds color and crunch. Quinoa or rice can make the meal more filling. Enjoy experimenting with different sides! Stuffed eggplants offer a fun and tasty way to eat healthy. You learned about the main ingredients, how to prepare and bake them, and some variations to suit your tastes. Use fresh herbs and spices for extra flavor. You can even make these ahead of time for easy meals. With simple steps, you can create a delicious dish that's both nutritious and satisfying. Enjoy experimenting with flavors and sharing this meal with friends and family.

Stuffed Eggplant with Quinoa

Savor the flavors of this quinoa-stuffed eggplant delight! This healthy and delicious recipe features roasted eggplants filled with a savory mixture of quinoa, beans, and fresh veggies, making it the perfect meal for any day of the week. Discover how to prepare this simple yet impressive dish that will wow your family and friends. Click to explore the full recipe and create your own culinary masterpiece today!
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Ingredients
  

2 medium eggplants

1 cup quinoa, rinsed

2 cups vegetable broth

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, finely chopped

1 zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup chopped fresh parsley

1/4 cup crumbled feta cheese (optional)

2 tablespoons olive oil

Juice of 1 lemon

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Chop the eggplant flesh and set it aside.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it stand, covered, for 5 minutes.

        While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

          Stir in the minced garlic, red bell pepper, and diced zucchini. Cook for another 5 minutes, until the vegetables are tender.

            Add the chopped eggplant flesh, black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.

              Remove the skillet from heat and fold in the cooked quinoa, chopped parsley, and lemon juice. Adjust seasoning if necessary.

                Spoon the quinoa mixture into the hollowed-out eggplant halves, packing it tightly.

                  Place the stuffed eggplants in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

                    Remove the foil, sprinkle the tops with feta cheese (if using), and bake for an additional 10-15 minutes until the eggplants are tender and the tops are golden.

                      Serve warm, garnished with extra parsley if desired.

                        Prep Time: 20 min | Total Time: 1 hr | Servings: 4