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- 2 medium-sized eggplants - 1 cup cooked quinoa - 1 can (15 oz) chickpeas, drained and rinsed - 1 red bell pepper, finely chopped - 1 small zucchini, finely chopped - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup Kalamata olives, pitted and sliced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Feta cheese, crumbled (optional) When I make Mediterranean stuffed eggplant, I love using fresh, quality ingredients. The eggplants are the stars of the dish. Choose two medium-sized ones. They should feel firm, not soft. Next, quinoa serves as a great base. It adds protein and texture. You can use canned chickpeas for ease. Just drain and rinse them well. Now, let’s add some color and flavor! A red bell pepper and a small zucchini brighten the filling. Sun-dried tomatoes bring a sweet, tangy taste. Kalamata olives add a salty punch. Dried oregano and smoked paprika give a warm, earthy flavor. Don’t forget the olive oil! It helps sauté the veggies. Salt and pepper are key for seasoning. Fresh parsley adds a nice touch at the end. If you like cheese, crumbled feta on top is a tasty option. This mix of ingredients makes the dish not just healthy but also very tasty. Each bite bursts with flavors that remind you of the Mediterranean coast. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). 2. Slice the eggplants in half lengthwise. Carefully scoop out the insides, leaving about a 1/2-inch shell. Set the scooped-out flesh aside for later. 3. Brush the eggplant halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet. Roast for 20 minutes until tender. 1. While the eggplants roast, finely chop the reserved eggplant flesh. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 3. Add the chopped eggplant, red bell pepper, and zucchini. Sauté for 5-7 minutes until softened. 4. Mix in 1 cup of cooked quinoa, 1 can of drained chickpeas, sun-dried tomatoes, olives, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika. Season with salt and pepper. Cook for another 5 minutes to heat through. 1. Carefully flip the roasted eggplant shells cut-side up. 2. Fill each half generously with the quinoa and vegetable mixture. 3. Return the stuffed eggplants to the oven. Bake for an additional 15-20 minutes until everything is hot and slightly golden. 4. Remove from the oven and let cool for a few minutes. 5. Garnish with fresh parsley and crumbled feta cheese if you like. When picking eggplants, look for shiny skin. The skin should be smooth and firm. Fresh eggplants feel heavy for their size. Check for a green stem, which is a good sign. The best types for stuffing are medium-sized eggplants. They have a good shape and a nice texture. Japanese and Italian varieties are perfect choices for this dish. Herbs and spices can lift your stuffed eggplant. Try adding garlic for a warm taste. Fresh basil and parsley add brightness. Oregano and smoked paprika give depth. To serve, add a squeeze of lemon juice. It brightens all the flavors. Pair your dish with a light salad or crusty bread. This adds freshness and helps balance the meal. One common mistake is overcooking eggplants. This makes them mushy and unappealing. You want them soft but not falling apart. Under-cooking can lead to a tough bite. Always test for doneness with a fork. Balancing flavors in the stuffing is also key. Too much salt or spice can overpower the dish. Taste as you go to find the right mix. Pro Tips Choose Ripe Eggplants: Select eggplants that are firm and have smooth, shiny skin for the best flavor and texture. Customize the Filling: Feel free to add other vegetables or proteins, such as spinach or ground turkey, to make the dish your own. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator to save time on busy days. Experiment with Spices: Try adding different spices like cumin or coriander for a unique flavor profile. {{image_2}} You can change the filling for Mediterranean stuffed eggplant easily. For a vegetarian option, use cooked quinoa and chickpeas. You can also mix in nuts or seeds for extra crunch. If you prefer meat, try adding grilled chicken or ground beef. Just cook the meat before mixing it into the veggies and quinoa. This way, you get a hearty and filling meal. If you need gluten-free options, use quinoa or rice instead of bread. They add great texture and taste. For vegan substitutions, skip the feta cheese or use a plant-based cheese. This keeps the dish tasty and suitable for everyone. Always check labels for hidden gluten in store-bought items. Using fresh vegetables can enhance the dish's flavor. In summer, try adding diced tomatoes or bell peppers. In fall, use roasted squash or mushrooms. Adjust for what you find at your local market. These changes keep the dish fresh and exciting all year round. To keep your stuffed eggplant fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. They can last for 3-4 days. - Freezing: If you want to freeze them, wrap each stuffed eggplant tightly in plastic wrap. Then, put them in a freezer bag. They will stay good for about 2-3 months. To enjoy your leftovers, use these methods: - Best methods: The oven is great for reheating. Preheat it to 350°F (175°C). Place the stuffed eggplant in a baking dish and cover it with foil to keep moisture. Heat for 20-25 minutes. - Maintaining texture and flavor: You can also reheat in the microwave. Use a microwave-safe dish and cover it. Heat in short bursts of 1-2 minutes, checking often. This keeps the eggplant soft and warm. You can serve Mediterranean stuffed eggplant in many ways. It works well as a main dish. Pair it with a light salad or some warm pita bread. You can also add a dollop of yogurt or tzatziki for extra flavor. A glass of white wine complements the dish nicely. Yes, you can prepare Mediterranean stuffed eggplant ahead of time. You can make the filling a day before and store it in the fridge. Just assemble the eggplant when you are ready to cook. If you want to cook it later, store the stuffed eggplant in the fridge for up to two days. Mediterranean stuffed eggplant is very healthy. It is packed with nutrients from the vegetables and quinoa. Eggplants are low in calories and high in fiber. Compared to other stuffed dishes, this one is lighter and offers more plant-based protein. It is a great choice for a balanced meal. Mediterranean stuffed eggplant is a tasty and healthy dish. We explored the ingredients and steps to make it. The tips and variations offer room for personal taste. You can adjust for diets and seasons. Storing leftovers is simple, ensuring you enjoy them later. Try this recipe to impress guests or for a cozy meal. The flavor and nutrition make it a great choice. Enjoy cooking and find your favorite twist on this dish!

Mediterranean Stuffed Eggplant

A delicious and healthy dish featuring eggplants stuffed with a flavorful mixture of quinoa, chickpeas, and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium-sized eggplants
  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 piece red bell pepper, finely chopped
  • 1 small zucchini, finely chopped
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.25 cup Kalamata olives, pitted and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional Feta cheese, crumbled

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants in half lengthwise and scoop out the insides, leaving about a 1/2-inch shell. Set the scooped-out eggplant flesh aside.
  • Brush the eggplant halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet and roast in the oven for 20 minutes until tender.
  • Meanwhile, finely chop the reserved eggplant flesh. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped eggplant flesh, red bell pepper, and zucchini. Sauté for about 5-7 minutes until softened.
  • Stir in the cooked quinoa, chickpeas, sun-dried tomatoes, olives, oregano, smoked paprika, salt, and pepper. Cook for an additional 5 minutes until everything is heated through.
  • Remove the eggplant shells from the oven and carefully flip them cut-side up. Fill each half generously with the quinoa and vegetable mixture.
  • Return the stuffed eggplants to the oven and bake for another 15-20 minutes until everything is heated through and slightly golden.
  • Once done, remove from the oven and let them cool for a few minutes.
  • Garnish with fresh parsley and crumbled feta cheese if using.

Notes

Feta cheese is optional for added flavor.
Keyword quinoa, stuffed eggplant, vegetarian