Restaurants›Cafe Medina›Stuffed Eggplant (v) Recipe

Stuffed Eggplant (v) Recipe

Inspired by Cafe Medina
Time1h
Serves4

Delight in our Stuffed Eggplant, a vibrant dish where tender roasted eggplant halves cradle a savory filling of quinoa, fresh vegetables, and aromatic herbs. Topped with a rich tomato sauce and a sprinkle of feta cheese, this vegetarian delight is not just a feast for the eyes but a wholesome, satisfying meal that bursts with flavor in every bite.

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Ingredients

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Stuffed Eggplant Ingredients

Method

Cooking Directions

1

Prepare the Eggplants

Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity for the stuffing. Reserve the scooped flesh.

2

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent. Add the diced bell pepper and cook for an additional 3-4 minutes.

3

Prepare the Filling

Chop the reserved eggplant flesh and add it to the skillet. Stir in the cooked quinoa, chickpeas, tomato sauce, Italian seasoning, salt, and black pepper. Cook for about 5 minutes until everything is heated through.

4

Stuff the Eggplants

Fill the hollowed eggplant halves with the vegetable and quinoa mixture. If using, sprinkle grated Parmesan cheese on top.

5

Bake

Place the stuffed eggplants on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the eggplants are tender.

6

Serve

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