Acadia's Stuffed Eggplant

Indulge in the hearty, Mediterranean-inspired flavors of Acadia's Stuffed Eggplant, a wholesome and vibrant dish perfect for weeknight dinners or special occasions. This recipe combines tender roasted eggplant shells with a savory filling of quinoa, diced vegetables, and aromatic spices like oregano and cumin, creating a nutrient-packed, vegetarian masterpiece. Topped with a golden, bubbly layer of Parmesan and mozzarella cheeses, each bite delivers a satisfying blend of creamy, crunchy, and zesty. Ready in just an hour, this stuffed eggplant dish is as simple to prepare as it is impressive to serve—ideal for anyone craving a cozy yet elegant meal option.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces large eggplants
• 3 tablespoons olive oil
• 1 piece yellow onion, chopped
• 3 cloves garlic, minced
• 1 piece red bell pepper, diced
• 1 piece zucchini, diced
• 1 cup cooked quinoa
• 1 cup canned diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup Parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and carefully scoop out the flesh, leaving a 1/2-inch shell. Reserve the flesh and dice it.

Step 3

Place the eggplant halves cut-side up on a baking sheet. Brush them with 2 tablespoons of olive oil and roast in the oven for 15 minutes until slightly softened.

Step 4

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic, diced red bell pepper, diced zucchini, and the reserved diced eggplant flesh to the skillet. Stir and cook for an additional 5 minutes until the vegetables are tender.

Step 6

Stir in the cooked quinoa, canned diced tomatoes, dried oregano, ground cumin, chopped parsley, salt, and black pepper. Cook for 2-3 more minutes, allowing the flavors to meld together. Remove the skillet from heat.

Step 7

Remove the roasted eggplant halves from the oven and stuff them generously with the vegetable mixture.

Step 8

Top each stuffed eggplant half with an even layer of grated Parmesan cheese and shredded mozzarella cheese.

Step 9

Return the stuffed eggplants to the oven and bake for 20 minutes, or until the cheese is melted and golden.

Step 10

Garnish with additional parsley if desired, and serve warm.

Nutrition Facts

Serving size	(1930.8g)

Amount per serving	% Daily Value*
Calories	1262.5

Total Fat 68.6g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 6.0g
Cholesterol 48.8mg	0%
Sodium 3093.1mg	0%
Total Carbohydrate 137.8g	0%
Dietary Fiber 50.5g	0%
Total Sugars 53.4g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 748.2mg	0%
Iron 11.6mg	0%
Potassium 4416.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 11.9%

Carbs: 41.5%