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Greek Stuffed Eggplant with Quinoa and Roasted Vegetables
Created by: Howcan Team
Ingredients
- 2 medium eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 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 thick shell. Chop the scooped-out flesh and set aside.
- Place the eggplant shells on a baking sheet, brush with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until tender.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then 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 remaining 2 tablespoons of olive oil over medium heat. Add the garlic and chopped eggplant flesh, and cook for 5 minutes.
- Add the diced bell peppers, zucchini, and red onion to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender.
- Stir in the cooked quinoa, diced tomatoes, dried oregano, and chopped parsley. Season with salt and pepper to taste.
- Spoon the quinoa and roasted vegetable mixture into the roasted eggplant shells. Sprinkle with crumbled feta cheese.
- Return the stuffed eggplants to the oven and bake for an additional 10 minutes, or until the cheese is melted and the filling is heated through.
- Serve the Greek stuffed eggplants with quinoa and roasted vegetables hot, and enjoy!
The history of Greek Stuffed Eggplant with Quinoa dates back to ancient Greece, where eggplants were a staple in Mediterranean cuisine. This dish has evolved over time, with various regions adding their own unique twist. The modern version often includes quinoa, a nutritious grain, and is stuffed with a flavorful mix of roasted vegetables, herbs, and spices. Renowned Greek chefs, such as Yotam Ottolenghi, have popularized this dish, infusing it with their own creative flair. In Greece, this dish is a beloved part of traditional family meals and is often served at festive gatherings and celebrations. For the best version of this dish, look for restaurants in Greece or Mediterranean-inspired eateries that prioritize using fresh, locally sourced ingredients. The key to getting this dish right lies in the roasting of the vegetables, which brings out their natural sweetness and depth of flavor. Additionally, using high-quality quinoa and aromatic herbs is essential for an authentic and delicious Greek Stuffed Eggplant with Quinoa.
60 min
4
350 calories
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