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Savor the Flavor of Stuffed Eggplant Delights

Stuffed Eggplant made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 large eggplants
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup chopped bell peppers
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup grated cheese optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh.
  3. Chop the scooped-out eggplant flesh and set aside.
  4. In a skillet, sauté onions and garlic until translucent.
  5. Add the chopped eggplant flesh and bell peppers to the skillet, cooking for about 5 minutes.
  6. Stir in cooked quinoa, diced tomatoes, oregano, paprika, salt, and pepper; cook for another 3-5 minutes.
  7. Spoon the filling into the prepared eggplant halves.
  8. Top with grated cheese if desired.
  9. Place the stuffed eggplants in a baking dish and drizzle with olive oil.
  10. Bake in the preheated oven for 25-30 minutes, until the eggplants are tender.