Stuffed Roasted Eggplant
Tender roasted eggplant halves loaded with a savory, spiced grain and vegetable filling, then 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 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 cup crumbled feta cheese
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- 2
Cut the eggplants in half lengthwise, score the flesh in a crisscross pattern without piercing the skin, and brush generously with 2 tablespoons of olive oil, seasoning with salt and pepper.
- 3
Place the eggplant halves cut-side down on the prepared baking sheet and roast for 20 minutes until the flesh is completely tender.
- 4
While the eggplant roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat, add the diced onion, and sauté until translucent for about 5 minutes.
- 5
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
- 6
Add the drained diced tomatoes and cooked quinoa to the skillet, simmering for 5 minutes until the mixture thickens, then season with salt and pepper and stir in the chopped parsley.
- 7
Remove the roasted eggplants from the oven, flip them cut-side up, and gently press down the centers to create a well.
- 8
Spoon the quinoa and tomato mixture generously into the center of each eggplant half.
- 9
Top each stuffed eggplant with crumbled feta cheese and return to the oven for 10 minutes until the cheese is melted and slightly golden.
- 10
Garnish with a little extra fresh parsley before serving warm.
💡 Chef tips
- You can substitute the quinoa with cooked lentils, bulgur, or ground meat if you prefer a different protein.
- Make the filling a day ahead of time and store it in the refrigerator until you are ready to assemble and roast the eggplants.
- Store leftover stuffed eggplant in an airtight container in the fridge for up to 3 days and reheat in the oven at 350 degrees Fahrenheit until warm.
✅ How it should turn out
The finished dish features wonderfully tender, smoky eggplant cradling a richly spiced tomato and quinoa filling, crowned with bubbly, melted cheese.