Kosher salt and freshly cracked black pepperto taste
For The Quinoa Stuffing
¼cupsun-dried tomatoesdrained and diced (packed in olive oil)
1tablespoonprepared pestoa heaping tablespoon or more if desired
1 tablespoon pine nutstoasted
fresh basil for garnish, if desired
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.
Serve the stuffed eggplant sprinkled with toasted pine nuts and fresh basil.
Cutting The Eggplant: 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.Salting Eggplant: Don't skip this step! Salting the eggplant tightens and firms the flesh of the eggplant. [READ MORE HERE]Storage: The stuffed eggplant will keep for a couple of days in the refrigerator, but it's best enjoyed fresh.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!