Stuffed Eggplant Recipe

Cooking Directions

1. 1

   Prepare the Eggplants

   Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the flesh. Set the scooped-out flesh aside.

2. 2

   Cook the Filling

   In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Chop the reserved eggplant flesh and add it to the skillet, cooking for another 5 minutes.

3. 3

   Combine Ingredients

   Stir in the cooked quinoa, cherry tomatoes, chopped spinach, crumbled feta cheese, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach wilts.

4. 4

   Stuff the Eggplants

   Place the eggplant halves on a baking sheet. Fill each half with the quinoa mixture, pressing down gently to pack it in.

5. 5

   Bake

   Bake in the preheated oven for 25-30 minutes, until the eggplants are tender.

6. 6

   Garnish and Serve

   Remove from the oven, garnish with fresh parsley, and serve warm.