Bold Mediterranean Flavors: Stuffed Eggplant Recipe

Exploring Bold Flavors: Mediterranean-inspired Stuffed Eggplant

Today, I am excited to share a recipe for Mediterranean-inspired stuffed eggplant. This dish is perfect for those looking to explore bold flavors and try something new in the kitchen. The combination of ingredients creates a symphony of tastes that will transport your taste buds to the sunny shores of the Mediterranean.

To make this delicious dish, you will need the following ingredients:

• 2 large eggplants
• 1 cup quinoa
• 200g cherry tomatoes
• 100g feta cheese
• 50g olives
• 1 small red onion
• a handful of fresh parsley
• 1 lemon
• 2 cloves garlic
• 3 tablespoons olive oil
• to taste

For this recipe, you will need the following kitchen tools:

• knife
• baking sheet
• saucepan
• spoon

Start by preheating your oven to 200°C (400°F). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2 inch border. Chop the eggplant flesh into small pieces and set aside. Place the eggplant halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until tender.

While the eggplants are roasting, cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and set aside. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped eggplant, cherry tomatoes (halved), minced garlic, and diced red onion. Cook until the vegetables are softened.

In a large bowl, combine the cooked quinoa, cooked vegetables, crumbled feta cheese, sliced olives, chopped parsley, and the juice of half a lemon. Season with salt and pepper to taste. Stuff the roasted eggplant halves with the quinoa mixture.

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are golden brown. Garnish with additional parsley and a squeeze of lemon juice before serving.

This stuffed eggplant dish weighs approximately 1200g in total, making 4 servings. Each serving is around 300g with an approximate calorie count of 350 per serving.

One unique tip for this recipe is to add a sprinkle of smoked paprika to the quinoa mixture for an extra depth of flavor. It adds a smoky kick that elevates the dish to a whole new level.

I encourage you to try this Mediterranean-inspired stuffed eggplant recipe and feel free to customize it with your favorite ingredients. Enjoy exploring new flavors in your kitchen!