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Greek Stuffed Eggplant with Quinoa
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tomato, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the eggplant flesh and set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
- Add the chopped eggplant flesh, red bell pepper, and tomato to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
- Stir in the cooked quinoa, feta cheese, parsley, mint, pine nuts, and dried oregano. Season with salt and pepper to taste.
- Stuff the eggplant shells with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, or until the eggplant is tender.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your Greek stuffed eggplant with quinoa!
The history of Greek Stuffed Eggplant with quinoa dates back to ancient Greece, where eggplants and quinoa were staple ingredients. This dish has evolved over centuries, with the modern twist of using quinoa instead of rice adding a nutritious and flavorful element. Renowned Greek chefs like Yotam Ottolenghi have popularized this variation, infusing it with Mediterranean herbs and spices. In Greece, the best versions of this dish can be found in traditional tavernas and family-owned restaurants, especially in regions like Crete and Santorini. The key to perfecting this dish lies in the balance of tangy tomatoes, earthy quinoa, and aromatic herbs, creating a delightful explosion of flavors.
70 min
4
350 calories
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