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mediterranean-stuffed-eggplant-recipe

Mediterranean Stuffed Eggplant

A delicious and healthy gluten-free Mediterranean dish.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup quinoa, cooked
  • 1 cup cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • ¼ cup parsley, chopped
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch shell. Chop the scooped-out flesh and set aside.
  3. Place the eggplant shells on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes.
  4. In a mixing bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, parsley, chopped eggplant flesh, olive oil, salt, and pepper.
  5. Remove the eggplant shells from the oven and fill them with the quinoa mixture.
  6. Return to the oven and bake for an additional 25 minutes, until the eggplants are tender and the filling is heated through.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 700mg | Fiber: 7g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free, Healthy
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