Mediterranean Stuffed Eggplant
Transform your dinner table with this vibrant and flavorful Mediterranean Stuffed Eggplant recipe, a dish that combines wholesome ingredients and bold Mediterranean flavors. Perfectly roasted eggplant halves are filled with a hearty mixture of tender vegetables, cooked quinoa, briny kalamata olives, and tangy feta cheese, all seasoned with aromatic dried oregano and fresh parsley. This vegetarian delight is not only healthy but also satisfying, making it an excellent choice for a weeknight dinner or a special occasion. With a prep time of just 20 minutes and a beautifully golden, oven-baked finish, it’s both simple to create and impressive to serve. Pair it with a crisp side salad or warm pita bread for a complete Mediterranean-inspired meal!
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1 chopped red bell pepper
- 1 cup cooked quinoa
- 1 cup, diced canned tomatoes
- 0.5 cup, sliced kalamata olives
- 0.5 cup, crumbled feta cheese
- 0.25 cup, chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the flesh and set aside.
Place the eggplant shells on a baking sheet, brush them with 1 tablespoon of olive oil, and roast in the oven for 15 minutes.
In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 3 minutes.
Stir in the garlic and red bell pepper, and cook for another 2 minutes.
Add the chopped eggplant flesh and cook until tender, about 5 minutes.
Stir in the cooked quinoa, diced tomatoes, and kalamata olives. Cook for an additional 3 minutes, allowing the flavors to meld.
Season the mixture with oregano, salt, and black pepper.
Remove the skillet from heat and stir in the crumbled feta cheese and chopped parsley.
Remove the eggplant shells from the oven and fill each shell with the prepared mixture.
Return the stuffed eggplants to the oven and bake for another 15 minutes, or until the tops are golden and slightly crispy.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 47.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 768 mg | 59% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3593 mg | 76% | |
*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.
