Stuffed eggplants with quinoa and vegetables
What does it include?
Ingredients
- 2 large eggplants
- 150g quinoa
- 1 zucchini
- 1 red pepper
- 1 onion
- 50 g grated cheese
- Olive oil, salt, pepper and Provençal herbs
How to prepare it step by step?
Preparation
- Preheat the oven to 180°C. Cut the eggplants in half lengthwise and scoop out the pulp, leaving a 1 cm border. Chop the pulp for the filling.
- Cook the quinoa as per package instructions, then set aside.
- Chop the onion, zucchini, and red pepper into small cubes. Sauté the vegetables in a little oil for 5 minutes until tender but crisp. Add the chopped eggplant pulp and cook for 3 more minutes.
- Combine the sautéed vegetables with the cooked quinoa. Season with salt, pepper, and Provençal herbs to taste.
- Fill each eggplant half with the quinoa and vegetable mixture. Sprinkle grated cheese on top.
- Bake the eggplants for 25-30 minutes until the cheese is golden and bubbly and the eggplants are tender.
- Serve hot, accompanied by a fresh salad or as a garnish for meat or fish.
Full description
Savor the rich, smoky aroma of oven-roasted eggplants, generously filled with a vibrant mix of quinoa and sautéed vegetables, all seasoned with aromatic Provençal herbs. The dish is crowned with a layer of melted, golden cheese, creating a delightful contrast of textures. Each bite offers a burst of flavors, from the nutty quinoa to the tender vegetables, making it a wholesome and visually appealing meal. Perfect as a light main dish or an elegant side, this recipe promises a sensory delight with every forkful.
