I’ve always wanted to stuff eggplant. So, a couple of weeks ago for Meatless Monday, I seized the opportunity to make this healthy Mediterranean quinoa-stuffed eggplant. It allowed me to use some eggplant I found on clearance at the store, along with some basic ingredients I had on hand at home.
This simple vegetarian recipe begins with herb-roasted eggplant stuffed with quinoa, fresh pesto, sun-dried tomatoes, and feta cheese. The stuffed eggplant is garnished with toasted pine-nuts and fresh basil.
This recipe is not hard to make at all. However, it does require a little idle time to ensure the eggplant has nice texture. Which I am about to explain.
Let’s make Mediterranean Quinoa-Stuffed Eggplant!
About Eggplant And How To Choose One
Did you know that eggplant is really a fruit? It’s true! An eggplant (also known as aubergine) is a member of the nightshade family and is considered a fruit because it contains seeds. Some even refer to it as a berry. It’s kin to the tomato, bell pepper, and potato.
For this recipe, I used traditional eggplant. When shopping for eggplant, choose an eggplant that have the following characteristics:
- firm and heavy for its size
- glossy skin, free of blemishes. Avoid eggplant with discoloration or bruises.
- opt for eggplant that is medium-large and longer than round.
How To Make Mediterranean Quinoa-Stuffed Eggplant
The stuffed eggplant can be broken down into three main steps: salt, and prepare the eggplant to roast, make the stuffing and then stuff the eggplant and serve.
Step #1: Salt The Eggplant
Do not skip this step! Salting the eggplant tightens and firms the flesh of the eggplant. [READ MORE HERE]
- Cut the eggplants in half length-wise. Place them flesh side up onto the prepared sheet pan. Cutting off the stem end is a matter of personal preference. I chose to so I wouldn’t have to eat around it.
- If the eggplant halves are unstable and wobble, you can slice off a little of the skin on the bottom side so that they sit level.
- Salt the eggplant halves generously. Allow the fruit to sit in a colander for at least 30 minutes. Although, salted eggplant can sit for hours without harming the taste or texture.
Step #2: Prepare The Eggplant and Roast
- Wipe the salty water off of each eggplant half.
- Brush the eggplant with the seasoned olive oil, along with salt and pepper, to taste.
- Bake for about 40 minutes or until the flesh of the eggplant gets nice and tender.
Step #3: Make The Stuffing
- While the eggplant is roasting, rinse the quinoa with cold water then prepare the quinoa according to package instructions.
- Fluff with a fork and toss in the prepared pesto and sun-dried tomatoes and feta cheese.
Step #4: Stuff The Eggplant
- Use a fork to rake through the flesh of the roasted eggplant. This will break the eggplant put and make the eggplant easier to stuff.
- Use a large spoon to divide the quinoa filling among each eggplant.
Step #5: Serve Mediterranean Quinoa-Stuffed Eggplant
- Serve the stuffed eggplant sprinkled with toasted pine nuts and fresh basil as a main course or as a side dish.
How To Store Mediterranean Quinoa-Stuffed Eggplant
The stuffed eggplant will keep for a couple of days in the refrigerator, but it’s best enjoyed fresh.
Other Eggplant Recipes You May Like:
- Mini Eggplant Au Gratin
- Julia’s Eggplant Pizzas
- Roasted Eggplant Caprese Stacks
- Eggplant Parmesan With Cauliflower Alfredo Sauce
- Eggplant Rollatini
- Healthy Oven-Baked Eggplant Parmesan
- Grilled Eggplant
- Authentic Eggplant Parmesan
David wasn’t as big of a fan of this recipe as I was. I ate three of them the week I made these and I enjoyed them every time. If you love Mediterranean-style food, you will too!
Mediterranean Quinoa-Stuffed Eggplant
Ingredients
The Eggplant
- 2 large eggplants
- Kosher salt and freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 pinch cayenne pepper
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
For The Quinoa Stuffing
- 1 cup quinoa
- ¼ cup sun-dried tomatoes drained and diced (packed in olive oil)
- 2 ounces feta cheese crumbled
- 1 tablespoon prepared pesto a heaping tablespoon or more if desired
- 1 tablespoon pine nuts toasted
- fresh basil for garnish, if desired
Instructions
Salt The Eggplant
- Line a rimmed sheet pan with parchment paper or aluminum foil.
- Rinse the eggplants with cold water and pat dry. Using a sharp knife slice, cut the eggplants in half length-wise. Place them flesh side up onto the prepared sheet pan (see notes). Salt the eggplant halves generously. (see notes)Allow the fruit to sit in a colander for at least 30 minutes. Although, salted eggplant can sit for hours without harming the taste or texture.
Prepare The Eggplant
- Preheat the oven to 400 degrees F.
- Add the garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper to a small boil. Pour in the olive oil and mix well.
- Using a paper towel, wipe the salty water off of each eggplant half. Brush the eggplant with the olive oil mixture. Season each with salt and pepper, to taste.
- Place the eggplant into the preheated oven and bake for about 40 minutes or until the flesh of the eggplant gets nice and tender.
Prepare The Stuffing
- Meanwhile, pour the quinoa into a sieve and rinse with cold water. Then prepare the quinoa according to package instructions.
- When the quinoa is done, fluff with a fork. Toss in the prepared pesto and sun-dried tomatoes and feta cheese.
Stuff The Eggplant
- Use a fork to rake through the flesh of the roasted eggplant. This will break the eggplant put and make the eggplant easier to stuff.
- Use a large spoon to divide the quinoa filling among each eggplant.
To Serve
- Serve the stuffed eggplant sprinkled with toasted pine nuts and fresh basil.
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