Cook this wholesome Mediterranean stuffed eggplants at home
Mediterranean stuffed eggplants are a vegetarian delight, originating from the diverse culinary traditions of the Mediterranean region. This dish is celebrated for its rich flavors, health benefits, and versatility, showcasing how vegetables can be the star of a meal. Rooted in cultures that value fresh produce and wholesome eating, it's more than food; it's a celebration of healthy living. Let's get cooking!
Gather the following ingredients
For this dish, you'll need two medium eggplants, one cup cooked quinoa, one large chopped tomato, half a cup diced red bell pepper, one small chopped onion, two minced garlic cloves, one-fourth cup fresh parsley, two tablespoons olive oil, one teaspoon cumin powder, half teaspoon smoked paprika, and salt and pepper to taste. Optionally, include one-fourth cup crumbled feta cheese for a non-vegan variant.
Preparing the eggplants
Begin by preheating your oven to 400 degrees Fahrenheit. Slice the eggplants in half lengthwise and scoop out the centers to form boats, leaving about half an inch of flesh near the skin for structure. Brush the insides with olive oil and season with salt. Arrange them on a baking sheet, cut-side up, and bake for 20-25 minutes until they're tender.
Cooking the filling
While the eggplants are baking, heat a tablespoon of olive oil in a pan over medium heat. Add onions and garlic to saute until they're soft but not browned. Stir in tomatoes and bell peppers; cook until they're slightly softened. Add cooked quinoa into the pan along with cumin powder, smoked paprika, salt, and pepper. Mix well until all ingredients are heated through.
Stuffing the eggplants
Once your eggplants are tenderly baked and the filling is ready, it's time to stuff the boats. Carefully spoon an even amount of the quinoa mixture into each eggplant boat, ensuring they don't break. If using feta cheese, sprinkle it on top now. This step combines the flavors inside the eggplants, preparing them for their final bake to meld everything together deliciously.
Final touches and serving
Place the stuffed eggplants back into the oven for another 10 minutes, ensuring they warm through properly. If you've sprinkled feta cheese on top, this step will melt it beautifully. Serve the eggplants hot, garnished with fresh parsley for a burst of color and freshness. This final touch enhances the dish's visual appeal and taste, making it a delightful meal.
