Stuffed Eggplant with Quinoa and Feta

Name: Stuffed Eggplant with Quinoa and Feta
Total time: 3000 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 14 oz eggplant (about 400 g); 1/4 cup uncooked quinoa (about 50 g); 1 oz feta (about 30 g); garlic; basil; mint; olive oil; salt; pepper

Nat Sundere @popcroq

Quinoa can be replaced with bulgur.

Nat Sundere @popcroq

Quinoa can be replaced with bulgur.

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Ingredients

15 minutes preparation + 35 minutes cooking

Serves 2 servings

14 ozeggplant (about 400 g)
1/4 cupuncooked quinoa (about 50 g)
1 ozfeta (about 30 g)
garlic
basil
mint
olive oil
salt
pepper

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Steps

15 minutes preparation + 35 minutes cooking

1

Preheat the oven to 350°F (180°C).
2

Wash and cut the eggplant in half lengthwise.
3

Score the flesh with a knife, being careful not to pierce the skin.
4

Place the eggplant halves on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper, and bake for 30 minutes.
5

Meanwhile, cook the quinoa according to the package instructions. Drain and set aside.
6

When the eggplants are tender, scoop out the flesh into a bowl and place the shells back on the baking sheet.
7

Mix the eggplant flesh with the quinoa and feta. Season with basil, chopped mint, and garlic. Adjust salt and pepper if needed.
8

Stuff this mixture back into the eggplant shells.
9

Set the oven to broil and let the tops brown for 5 minutes.