High Protein Berenjenas Rellenas
Elevate your dinner game with these High Protein Berenjenas Rellenas, a vibrant twist on stuffed eggplants packed with wholesome ingredients and Mediterranean flair. This delicious recipe combines tender roasted eggplants with a hearty filling of protein-rich chickpeas, fluffy quinoa, juicy cherry tomatoes, and aromatic spices like cumin and coriander. Finished with crumbled feta cheese, fresh parsley, and a zesty squeeze of lemon, these stuffed eggplants are a flavorful, nutrient-dense option perfect for vegetarians and anyone seeking a high-protein meal. Ready in just over an hour, these gluten-free delights are ideal for weeknight dinners or casual gatherings. Serve them warm alongside a crisp salad or crusty bread for the ultimate wholesome feast!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- 1.5 cups cherry tomatoes
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 0.5 cup feta cheese, crumbled
- 0.25 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border to form a boat. Place the scooped flesh in a bowl and chop it finely.
Brush the insides of the eggplant halves with 1 tablespoon of olive oil and arrange them on a baking sheet, cut side up. Bake for about 20 minutes until tender.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped eggplant flesh and cook for about 5 minutes until softened.
Stir in the cherry tomatoes, chickpeas, cooked quinoa, cumin, coriander, salt, and black pepper. Cook for another 5 minutes until heated through.
Remove the skillet from the heat and stir in the crumbled feta, parsley, and juice of half a lemon.
Spoon the mixture evenly into the baked eggplant halves.
Return the stuffed eggplants to the oven and bake for another 15 minutes until the tops are golden and heated through.
Before serving, squeeze the remaining half lemon over the top for added freshness.
Serve warm with a side of your choice, such as a simple salad or crusty bread.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 31.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
