Stuffed Roasted Eggplant
Tender roasted eggplant halves loaded with a savory, protein-rich grain and vegetable filling, topped with melted cheese.
Ingredients
- •2 medium eggplants
- •3 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 cup cooked quinoa or brown rice
- •1 can (14 oz) diced tomatoes, drained
- •1/2 cup crumbled feta cheese
- •1/4 cup chopped fresh parsley
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without piercing the skin.
- 3
Brush the cut sides of the eggplants with 2 tablespoons of olive oil, season with salt and pepper, and place them cut-side down on the baking sheet.
- 4
Roast for 20 minutes until the flesh is tender and collapsing.
- 5
While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
- 6
Add the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- 7
Stir in the cooked quinoa, drained diced tomatoes, and half of the parsley. Season with salt and pepper, then remove from heat.
- 8
Flip the roasted eggplant halves cut-side up and use a fork to gently mash the center flesh to create a well.
- 9
Spoon the quinoa and tomato mixture generously into each eggplant boat.
- 10
Top with the crumbled feta cheese and return to the oven for 10 minutes until the cheese is melted and slightly golden.
- 11
Garnish with the remaining fresh parsley before serving.
💡 Chef tips
- You can substitute the quinoa with cooked lentils, bulgur, or ground meat if you prefer a different protein base.
- Assemble the stuffed eggplants up to a day in advance, cover, and refrigerate until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.
✅ How it should turn out
The finished dish features tender, melt-in-your-mouth eggplant cradling a savory, spiced grain filling, crowned with bubbly, melted cheese and fresh herbal aromas.