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Grilled Eggplant with Quinoa Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 4 bell peppers, any color
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper. Grill for 3-4 minutes on each side until tender. Remove from the grill and set aside.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a pot of boiling water for 5 minutes, then remove and set aside to cool.
- In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Stir in the cooked quinoa, oregano, basil, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and stir in the Parmesan cheese.
- Preheat the oven to 375°F (190°C).
- Stuff the grilled eggplant slices into the bell peppers, then spoon the quinoa mixture on top, pressing down gently to pack it in.
- Place the stuffed bell peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the filling is heated through.
- Serve the grilled eggplant with quinoa stuffed bell peppers hot, and enjoy!
Grilled Eggplant with Quinoa Stuffed Bell Peppers is a delightful dish that combines the smoky flavor of grilled eggplant with the hearty goodness of quinoa and the sweetness of bell peppers. This dish has its roots in Mediterranean cuisine, where eggplant is a staple ingredient. The dish has gained popularity in recent years due to its healthy and flavorful nature. Chefs in the Mediterranean region, particularly in Greece and Turkey, have been known to expertly prepare this dish, infusing it with their unique blend of herbs and spices. The dish has also made its way into the menus of many vegetarian and vegan restaurants around the world, where it is often celebrated for its nutritional value and satisfying taste. The key to a perfect Grilled Eggplant with Quinoa Stuffed Bell Peppers lies in the preparation of the ingredients. The eggplant should be grilled to perfection, imparting a smoky flavor, while the quinoa should be cooked to a fluffy texture and seasoned with a blend of Mediterranean herbs. The bell peppers, when stuffed with the quinoa mixture, should be tender and bursting with flavor. For those looking for a famous alternative method, some chefs also roast the bell peppers before stuffing them, adding an extra depth of flavor to the dish. Today, the best versions of this dish can be found in authentic Mediterranean restaurants, where the chefs' expertise in handling these ingredients shines through in every bite.
50 min
4 servings
320 calories
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