High Protein Mediterranean Stuffed Eggplant

Elevate your dinner table with this High Protein Mediterranean Stuffed Eggplant—a wholesome and satisfying dish that's as nutritious as it is delicious! Tender roasted eggplants are filled with a vibrant medley of quinoa, chickpeas, and fresh vegetables, all brought to life with the bold flavors of cumin, garlic, and a zesty squeeze of lemon juice. Creamy crumbled feta, fragrant parsley, and mint add Mediterranean flair, while toasted pine nuts provide the perfect nutty crunch. Packed with plant-based protein and ready in just over an hour, this recipe makes an impressive vegetarian main dish that’s perfect for a healthy weeknight meal or an elegant dinner party centerpiece. Serve warm and enjoy a taste of the Mediterranean at home!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 1 medium red bell pepper
• 2 medium tomatoes
• 1 15-ounce can canned chickpeas
• 1 cup cooked quinoa
• 3 ounces feta cheese
• 0.25 cup fresh parsley
• 0.25 cup fresh mint
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup pine nuts

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/2 inch thick. Reserve the scooped-out flesh.

Step 3

Brush the inside of each eggplant shell with 1 tablespoon of olive oil and place them cut side up on a baking sheet.

Step 4

Bake in the preheated oven for 20 minutes, until they are tender but still hold their shape.

Step 5

While the eggplants are baking, chop the reserved eggplant flesh into small cubes.

Step 6

In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté for 3 minutes until softened.

Step 7

Add the chopped bell pepper and cubed eggplant flesh to the skillet. Cook for another 5 minutes, stirring occasionally.

Step 8

Add the diced tomatoes and cook an additional 3 minutes.

Step 9

Rinse and drain the canned chickpeas, then add them to the skillet along with the cooked quinoa. Stir well to combine.

Step 10

Season the mixture with ground cumin, salt, and black pepper. Cook for 5 more minutes, allowing flavors to meld.

Step 11

Remove the skillet from heat and stir in the crumbled feta cheese, chopped parsley, chopped mint, and lemon juice.

Step 12

Stuff the baked eggplant shells with the prepared filling, pressing down slightly to compact.

Step 13

Sprinkle pine nuts evenly over the stuffed eggplants.

Step 14

Return the stuffed eggplants to the oven and bake for an additional 15 minutes, until they are heated through and pine nuts are lightly toasted.

Step 15

Serve warm, garnish with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1931.6g)

Amount per serving	% Daily Value*
Calories	1631.2

Total Fat 82.5g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 14.9g
Cholesterol 75.7mg	0%
Sodium 3451.2mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 49.8g	0%
Total Sugars 49.9g
Protein 55.4g	0%

Vitamin D 13.6IU	0%
Calcium 798.8mg	0%
Iron 15.9mg	0%
Potassium 3969.0mg	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: 43.7%

Protein: 13.0%

Carbs: 43.2%