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Greek Stuffed Eggplant with Quinoa
Created by: Howcan Team
Ingredients
- 2 medium eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
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 scooped-out flesh and set aside.
- Place the eggplant shells on a baking sheet, brush with 1 tablespoon of olive oil, and bake for 15 minutes until slightly softened.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, chopped eggplant flesh, oregano, basil, salt, and black pepper. Cook for another 5 minutes.
- Stir in the diced tomatoes and cooked quinoa, and cook for an additional 2-3 minutes until heated through.
- Spoon the quinoa mixture into the baked eggplant shells, dividing evenly. Top each stuffed eggplant with crumbled feta cheese.
- Return the stuffed eggplants to the oven and bake for an additional 10 minutes, or until the feta cheese is slightly melted and the eggplants are tender.
- Serve the Greek stuffed eggplants with quinoa hot, and enjoy!
The Greek Stuffed Eggplant with Quinoa, topped with feta cheese, is a delightful dish that has its roots in the rich culinary history of Greece. This traditional recipe has been passed down through generations, with each family adding their own unique twist. The dish is a perfect blend of Mediterranean flavors, combining the earthy taste of eggplant with the nutty texture of quinoa and the creamy richness of feta cheese. In Greece, this dish is often associated with the coastal regions, where fresh vegetables and herbs are abundant. Skilled chefs in local tavernas and restaurants take pride in preparing this dish with the freshest ingredients, ensuring a burst of flavors in every bite. The key to a perfect Greek Stuffed Eggplant lies in the balance of flavors and the quality of the ingredients. Today, the best versions of this dish can be found in authentic Greek restaurants that stay true to traditional recipes. The succulent eggplant, perfectly cooked quinoa, and generous sprinkling of tangy feta cheese are essential elements that must be executed with precision. While the classic recipe calls for quinoa, some variations use rice or bulgur, offering a delightful alternative for those seeking a different texture. Whether enjoyed in a charming taverna overlooking the Aegean Sea or prepared at home with a personal touch, the Greek Stuffed Eggplant with Quinoa, topped with feta cheese, is a dish that embodies the warmth and flavors of Greece.
60 min
4 servings
350 calories
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