Sugar-Free Mediterranean Stuffed Eggplant

Delight your taste buds with this vibrant Sugar-Free Mediterranean Stuffed Eggplant recipe, a wholesome dish packed with bold, fresh flavors and nutrient-rich ingredients. Perfect as a light yet satisfying main course, this recipe features tender roasted eggplant halves filled to the brim with a savory medley of quinoa, sautéed vegetables, and herbs. Highlighted with tangy feta cheese, zesty lemon, and fragrant mint, every bite feels like a Mediterranean getaway. With no added sugar and only 20 minutes of prep time, this dish is both healthy and easy to make. Serve it warm as a standalone meal or pair it with a crisp green salad for a stunning dinner spread.

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 red onion, finely chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tomatoes, seeded and chopped
• 3 garlic cloves, minced
• 1 cup cooked quinoa
• 1 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 lemon, juiced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

Brush the cut side of the eggplant shells with 1 tablespoon of olive oil and place them cut side down on a baking sheet. Bake for 15 minutes, then remove from the oven and set aside.

Step 4

While the eggplant shells are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the red onion and sauté for about 5 minutes until translucent.

Step 6

Add the red bell pepper, zucchini, and chopped eggplant flesh to the skillet. Cook for an additional 5 minutes until the vegetables are softened.

Step 7

Stir in the tomatoes and garlic, cooking for another 2 minutes.

Step 8

Remove the skillet from heat and stir in the cooked quinoa, feta cheese, parsley, mint, lemon juice, salt, and black pepper. Mix until well combined.

Step 9

Stuff each eggplant shell with the vegetable and quinoa mixture.

Step 10

Return the stuffed eggplants to the oven and bake for an additional 20 minutes.

Step 11

Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2081.6g)

Amount per serving	% Daily Value*
Calories	1664.9

Total Fat 101.6g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 200.0mg	0%
Sodium 3809.1mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 49.3g	0%
Total Sugars 54.6g
Protein 61.5g	0%

Vitamin D 0IU	0%
Calcium 1512.9mg	0%
Iron 13.4mg	0%
Potassium 4851.2mg	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: 52.4%

Protein: 14.1%

Carbs: 33.6%