Mediterranean Stuffed Eggplant

Indulge in the vibrant flavors of the Mediterranean with this Mediterranean Stuffed Eggplant recipe! Perfectly roasted eggplant halves are loaded with a hearty filling of quinoa, tender vegetables, tangy kalamata olives, and crumbled feta cheese, all seasoned with aromatic oregano and fresh parsley. This wholesome dish combines comfort and health, offering a deliciously balanced vegetarian meal that’s as satisfying as it is nutritious. Easy to prepare with just 20 minutes of prep time, this dish makes a fantastic weeknight dinner or an impressive centerpiece for entertaining. Serve these savory stuffed eggplants with a crisp side salad or a drizzle of tzatziki for a meal that’s bursting with flavor in every bite.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium, chopped onion
• 2 minced garlic cloves
• 1 chopped red bell pepper
• 1 cup cooked quinoa
• 1 cup, diced canned tomatoes
• 0.5 cup, sliced kalamata olives
• 0.5 cup, crumbled feta cheese
• 0.25 cup, chopped fresh parsley
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

Place the eggplant shells on a baking sheet, brush them with 1 tablespoon of olive oil, and roast in the oven for 15 minutes.

Step 4

In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 3 minutes.

Step 5

Stir in the garlic and red bell pepper, and cook for another 2 minutes.

Step 6

Add the chopped eggplant flesh and cook until tender, about 5 minutes.

Step 7

Stir in the cooked quinoa, diced tomatoes, and kalamata olives. Cook for an additional 3 minutes, allowing the flavors to meld.

Step 8

Season the mixture with oregano, salt, and black pepper.

Step 9

Remove the skillet from heat and stir in the crumbled feta cheese and chopped parsley.

Step 10

Remove the eggplant shells from the oven and fill each shell with the prepared mixture.

Step 11

Return the stuffed eggplants to the oven and bake for another 15 minutes, or until the tops are golden and slightly crispy.

Step 12

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1864.8g)

Amount per serving	% Daily Value*
Calories	1546.9

Total Fat 101.6g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 6.5g
Cholesterol 71.5mg	0%
Sodium 3827.1mg	0%
Total Carbohydrate 137.4g	0%
Dietary Fiber 50.6g	0%
Total Sugars 47.1g
Protein 34.1g	0%

Vitamin D 12IU	0%
Calcium 768.5mg	0%
Iron 13.4mg	0%
Potassium 3593.1mg	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: 57.1%

Protein: 8.5%

Carbs: 34.3%