Stuffed Roasted Eggplant
A Mediterranean-inspired dish featuring tender roasted eggplant halves filled with a savory, herb-packed mixture of quinoa, toasted pine nuts, and feta cheese.
Ingredients
- •2 large eggplants, halved lengthwise
- •3 tablespoons extra-virgin olive oil
- •1 cup cooked quinoa
- •1/2 cup crumbled feta cheese
- •1/4 cup toasted pine nuts
- •1/4 cup chopped fresh parsley
- •1/4 cup sun-dried tomatoes, finely chopped
- •1 clove garlic, minced
- •1/2 teaspoon dried oregano
- •Salt and black pepper to taste
- •1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to pierce the skin.
- 3
Brush the cut sides of the eggplants with 2 tablespoons of olive oil and season generously with salt and pepper.
- 4
Place the eggplants cut-side down on the baking sheet and roast for 20 minutes until the flesh is soft.
- 5
While the eggplant roasts, combine the cooked quinoa, feta, pine nuts, parsley, sun-dried tomatoes, garlic, oregano, lemon juice, and remaining tablespoon of olive oil in a mixing bowl.
- 6
Remove the eggplants from the oven and carefully scoop out some of the flesh to create a cavity, mixing the scooped flesh into the quinoa filling.
- 7
Stuff each eggplant generously with the quinoa mixture and return to the oven for another 10 minutes until the tops are lightly golden.
- 8
Serve warm, garnished with a little extra parsley if desired.
💡 Chef tips
- To make this dish vegan, simply omit the feta cheese or replace it with a plant-based feta alternative.
- You can prepare the quinoa and the filling mixture up to 24 hours in advance to save time on the day of serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain the texture.
✅ How it should turn out
The finished dish should have a tender, caramelized eggplant base with a fragrant, nutty, and tangy filling that is perfectly balanced by the salty feta.