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Stuffed Eggplant
Created by: Howcan Team
Ingredients
- 2 medium eggplants
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped out 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 until the quinoa is cooked and the broth is absorbed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the chopped eggplant flesh and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the cooked quinoa, dried oregano, dried basil, salt, and black pepper. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and let it cool slightly.
- Mix in the grated Parmesan cheese and chopped parsley into the quinoa and vegetable mixture.
- Brush the eggplant shells with the remaining olive oil and place them on a baking sheet. Fill each eggplant shell with the quinoa and vegetable mixture, pressing down gently to pack the filling in.
- Bake in the preheated oven for 20-25 minutes, or until the eggplant shells are tender and the filling is heated through.
- Serve the stuffed eggplant hot and enjoy!
Stuffed eggplant, also known as bharwa baingan or melanzane ripiene, has a rich history dating back to ancient Mediterranean and Middle Eastern cuisines. This delectable dish involves hollowing out eggplants and filling them with a savory mixture of spices, herbs, and often ground meat or rice. The stuffed eggplant is then baked, roasted, or simmered until tender, creating a mouthwatering combination of flavors and textures. In the Middle East, renowned chefs like Yotam Ottolenghi have popularized their own versions of stuffed eggplant, incorporating ingredients like tahini, pomegranate, and sumac. In the Mediterranean, particularly in Greece and Turkey, this dish is a staple, with each region adding its own unique twist, such as using pine nuts, currants, or feta cheese in the filling. Today, the best versions of stuffed eggplant can be found in authentic Middle Eastern and Mediterranean restaurants, where skilled chefs meticulously prepare the dish using traditional recipes and fresh, high-quality ingredients. The key to a perfect stuffed eggplant lies in achieving a harmonious balance of flavors and ensuring the eggplant is cooked to tender perfection while maintaining its shape. For those seeking a vegetarian or vegan alternative, the traditional meat filling can be substituted with a medley of vegetables, lentils, or quinoa, offering a delightful twist on this classic dish. Whether enjoyed as a main course or a side dish, stuffed eggplant continues to captivate food enthusiasts with its timeless appeal and versatility.
60 min
4
320 calories
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