Ingredients
Scale
- 2 large eggplants
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup cooked quinoa
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 cup diced tomatoes
- 1 cup shredded cheese (mozzarella or your choice)
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of eggplant on the skin. Chop the flesh and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- Add the chopped eggplant flesh and red bell pepper to the skillet, cooking for an additional 5 minutes.
- Stir in cooked quinoa, smoked paprika, cumin, diced tomatoes, salt, and pepper. Cook until heated through, about 3-4 minutes.
- Remove from heat and stir in fresh parsley.
- Stuff the eggplant halves with the filling and top with shredded cheese.
- Place stuffed eggplants on a baking sheet and bake for 25-30 minutes until the eggplants are tender and cheese is melted.
- Serve warm and enjoy!
Notes
- For a spicier kick, add chopped jalapeños to the filling.
- Feel free to substitute different vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg