Soy-Free Mediterranean Stuffed Eggplant

Indulge in vibrant Mediterranean flavors with this Soy-Free Mediterranean Stuffed Eggplant recipe, a wholesome and satisfying dish perfect for weeknight dinners or elegant gatherings. Tender roasted eggplant halves are filled with a hearty mixture of quinoa, juicy cherry tomatoes, red bell peppers, and tangy kalamata olives, then topped with creamy feta cheese and fresh parsley for a burst of flavor in every bite. This recipe is a healthy, vegetarian-friendly option that's completely soy-free, making it ideal for those with dietary restrictions. With minimal prep and simple ingredients like olive oil, garlic, and a splash of lemon juice, this dish effortlessly combines freshness and nutrition. Serve it warm as a main course or a stunning side dish, and watch it become a standout favorite at your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa
• 0.25 cup kalamata olives, pitted and sliced
• 0.25 cup parsley, chopped
• 0.33 cup feta cheese, crumbled
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon, juiced

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch around the edges to form a shell. Chop the scooped-out flesh and set it aside.

Step 3

Place the eggplant shells on a baking sheet, brush the inside with 1 tablespoon of olive oil, and bake for 15 minutes, until they begin to soften.

Step 4

While the eggplant shells are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 5

Add the minced garlic and chopped eggplant flesh to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the eggplant is tender.

Step 6

Stir in the diced red bell pepper and cherry tomatoes, cooking for another 5 minutes until the vegetables are well-mixed and softened.

Step 7

Remove the skillet from heat and fold in the cooked quinoa, kalamata olives, chopped parsley, crumbled feta cheese, salt, pepper, and lemon juice. Mix until all ingredients are evenly combined.

Step 8

Fill each eggplant shell generously with the vegetable-quinoa mixture, pressing down lightly to pack it in.

Step 9

Return the stuffed eggplants to the oven and bake for another 20 minutes, until heated through and slightly golden on top.

Step 10

Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Serving size	(1783.6g)

Amount per serving	% Daily Value*
Calories	1310.5

Total Fat 77.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 66mg	0%
Sodium 4227.5mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 45.1g	0%
Total Sugars 45.7g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 766.1mg	0%
Iron 12.7mg	0%
Potassium 3925.2mg	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: 50.6%

Protein: 10.3%

Carbs: 39.1%