Sugar-Free Mediterranean Stuffed Eggplant
Delight your taste buds with our Sugar-Free Mediterranean Stuffed Eggplant, a wholesome and vibrant dish that’s perfect for a healthy weeknight dinner or a crowd-pleasing vegetarian main. This recipe combines tender roasted eggplant shells filled with a flavorful medley of sautéed vegetables, protein-rich quinoa, tangy crumbled feta, and fresh herbs like parsley and mint. Enhanced with a hint of fresh lemon juice and garlic, this dish is bursting with bright Mediterranean flavors, all while being completely sugar-free. Ready in just an hour, this nutritious recipe is as visually stunning as it is delicious, making it ideal for impressing your guests. Serve it warm from the oven and garnish with extra parsley for a restaurant-quality presentation. Perfect for Mediterranean diet enthusiasts, vegetarians, and anyone seeking a low-carb, nutrient-packed meal!
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 tomatoes, seeded and chopped
- 3 garlic cloves, minced
- 1 cup cooked quinoa
- 1 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 lemon, juiced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2 inch thick shell. Chop the scooped flesh and set aside.
Brush the cut side of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Bake for 15 minutes, then remove from the oven and set aside.
While the eggplant shells are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the red onion and sauté for about 5 minutes until translucent.
Add the red bell pepper, zucchini, and chopped eggplant flesh to the skillet. Cook for an additional 5 minutes until the vegetables are softened.
Stir in the tomatoes and garlic, cooking for another 2 minutes.
Remove the skillet from heat and stir in the cooked quinoa, feta cheese, parsley, mint, lemon juice, salt, and black pepper. Mix until well combined.
Stuff each eggplant shell with the vegetable and quinoa mixture.
Return the stuffed eggplants to the oven and bake for an additional 20 minutes.
Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 54.6 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1513 mg | 116% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4851 mg | 103% | |
*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.
