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Stuffed Eggplant Dish: A Delicious Recipe for a Healthy Meal

Deliciously stuffed eggplants filled with a savory mixture of quinoa, vegetables, and melted cheese, baked to perfection. This healthy dish is bursting with flavor, making it an ideal main course or side for any occasion.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium-sized eggplants
  • 1 cup cooked quinoa (or rice)
  • 1 cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 cup spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (or vegan cheese)
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the eggplants thoroughly under cold water and pat them dry.
  3. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a half-inch border.
  4. Sprinkle salt on the insides and place them cut-side down on a baking sheet for 15 minutes.
  5. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  6. Add minced garlic and diced bell pepper, cooking for another 2-3 minutes.
  7. Chop the reserved eggplant flesh and add it to the skillet, cooking for 5 minutes until softened.
  8. Stir in halved cherry tomatoes and chopped spinach, cooking for an additional 3-4 minutes.
  9. Add cooked quinoa (or rice) and mix well.
  10. Season with oregano, basil, paprika, salt, and pepper. Cook for another 2-3 minutes.
  11. Remove from heat and stir in half of the shredded mozzarella cheese.
  12. Pat the eggplant halves dry and spoon the filling into each half, packing it gently.
  13. Sprinkle the remaining mozzarella cheese on top of each stuffed eggplant.
  14. Place the stuffed eggplants cut-side up on the baking sheet. Cover with aluminum foil.
  15. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  16. Let cool for a few minutes before serving.
  17. Sprinkle with freshly chopped parsley before serving. Enjoy as a main dish or side!

Notes

  • Feel free to customize the filling with your favorite vegetables or grains.
  • For a vegan option, use vegan cheese or omit the cheese altogether.
  • Leftover filling can be baked alongside the stuffed eggplants for extra servings.
  • Author: Ava
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes