Vegetarian Stuffed Eggplant
Elevate your meatless meals with this irresistible Vegetarian Stuffed Eggplant recipe, a show-stopping dish brimming with bold Mediterranean flavors and wholesome ingredients. Tender roasted eggplant halves are filled with a savory mix of sautéed vegetables, protein-packed quinoa, and aromatic spices like cumin, smoked paprika, and oregano. Topped with gooey melted mozzarella and a sprinkle of Parmesan, this dish is baked to golden perfection for a satisfying texture and taste. Perfect as a hearty main course or a crowd-pleasing side, this stuffed eggplant is a wonderfully nutritious option that's both easy to prepare and bursting with vibrant colors. Ready in just an hour, it’s the ultimate comfort food for vegetarians and veggie-lovers alike!
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Recipe Information
Ingredients
- 2 pieces medium eggplants
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 1 cup cooked quinoa
- 1 15-ounce can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Set the shells aside on the prepared baking sheet and dice the scooped-out flesh.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and bake them in the preheated oven for 15 minutes until slightly softened.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and garlic, and cook for 3-4 minutes until softened and fragrant.
Add the diced red bell pepper, zucchini, and eggplant flesh to the skillet and cook for another 5-7 minutes until the vegetables are tender.
Stir in the cooked quinoa, diced tomatoes (with their juices), cumin, smoked paprika, oregano, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally, to let the flavors combine.
Remove the skillet from heat and stir in the chopped parsley. Taste and adjust the seasoning if needed.
Spoon the vegetable and quinoa mixture evenly into the pre-baked eggplant shells. Top each shell with shredded mozzarella cheese and a sprinkle of Parmesan cheese.
Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the eggplant shells are tender.
Garnish with additional fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 51.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1401 mg | 108% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3442 mg | 73% | |
*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.
