Stuffed Eggplant (Aubergine)
Eggplants are a member of the nightshade family, which also includes tomatoes, potatoes, and peppers.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Stuffed Eggplant (Aubergine)
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out flesh.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
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Add the chopped eggplant flesh and cook until tender.
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Stir in the chopped tomatoes, cooked quinoa, feta cheese, parsley, salt, black pepper, paprika, and cayenne pepper. Cook for another 2-3 minutes.
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Fill the eggplant shells with the stuffing mixture.
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Place the stuffed eggplants on a baking sheet and drizzle with the remaining olive oil.
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Bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and the stuffing is golden brown.
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Let the stuffed eggplants rest for 10 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
