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- 2 medium eggplants - 1 cup cooked quinoa - 1 cup cherry tomatoes, diced - ½ cup Kalamata olives, pitted and chopped - 1 cup spinach, chopped - ½ cup feta cheese, crumbled - 2 cloves garlic, minced - 1 teaspoon dried oregano - ½ teaspoon ground cumin - Fresh parsley for garnish - Olive oil - Salt and black pepper to taste Mediterranean stuffed eggplant is a fun dish to prepare. You start with two medium eggplants. They have a deep purple color and a soft texture when cooked. I use quinoa as a healthy base. It gives a nice texture and adds protein. Cherry tomatoes bring sweetness, while Kalamata olives give a salty punch. Spinach adds a pop of green and boosts nutrients. For seasonings, I use feta cheese for creaminess. Garlic adds a lovely aroma. Dried oregano and ground cumin give a warm flavor. Fresh parsley is key for garnish. It brightens up the dish and adds color. You’ll need olive oil to roast the eggplants. Salt and black pepper are key to enhance all these flavors. Each ingredient plays a role in making this dish both delicious and nutritious. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This ensures even cooking. 2. Cut the eggplants in half and scoop out the flesh. Leave a thin layer for support. 3. Brush the eggplant halves with olive oil. Sprinkle with salt and black pepper. 4. Place the eggplant halves cut-side down on a baking sheet. 5. Roast the eggplants for 20 minutes. They should be tender when done. 1. While the eggplants roast, heat a skillet over medium heat. 2. Add 1 tablespoon of olive oil and minced garlic to the skillet. 3. Sauté the garlic for about 1 minute until it smells nice. 4. Add the chopped spinach to the skillet and cook until it wilts. 5. In a large bowl, mix the cooked quinoa, cherry tomatoes, Kalamata olives, sautéed spinach, crumbled feta cheese, oregano, cumin, and a pinch of salt and pepper. Stir well until everything is combined. 1. Take the roasted eggplants out of the oven. Carefully flip them over so the cut-side is facing up. 2. Spoon the quinoa mixture into each eggplant half. Press down lightly to pack the filling. 3. Place the stuffed eggplants back in the oven. Bake for another 15 to 20 minutes. 4. Look for slightly golden tops and ensure they are heated through. 5. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Roasting eggplants right is key to their flavor. Here are my best tips: - Choose the right eggplant. Look for firm, shiny skin without bruises. - Salting the eggplant helps. Before cooking, sprinkle salt on the cut sides. Let them sit for about 30 minutes. This step draws out excess moisture and bitterness. Rinse well and pat dry. - Brush with olive oil. This keeps the eggplant moist as it roasts. It adds a rich flavor too. To avoid a bitter taste, follow these steps: - Select young eggplants. Older ones tend to be more bitter. - Salt before cooking. This helps remove bitterness as mentioned earlier. - Cook until tender. Overcooking can lead to a mushy texture and may heighten bitterness. Aim for soft but not falling apart. Presentation matters, especially with stuffed eggplant. Here’s how to serve it nicely: - Use a large platter. Arrange the stuffed eggplants on it, cut-side up. - Drizzle with olive oil. This adds shine and flavor. - Garnish with parsley. Fresh herbs make the dish pop visually. Pair your stuffed eggplant with: - Simple salads. A fresh Greek salad complements it well. - Bread. Serve with warm pita or crusty baguette for a great texture contrast. - Wine. A crisp white wine like Sauvignon Blanc pairs perfectly. This dish is quite flexible for different diets: - Gluten-free options: The recipe is naturally gluten-free. Just ensure any bread served is gluten-free. - Vegetarian adaptations: This dish is vegetarian. You can add plant-based protein like chickpeas for extra nutrition. Pro Tips Choose the Right Eggplants: Look for eggplants that are firm and shiny with no blemishes. Smaller eggplants tend to be sweeter and less bitter. Customize the Filling: Feel free to add other vegetables like bell peppers or zucchini to the quinoa mixture for extra flavor and nutrients. Make it Vegan: Substitute the feta cheese with a vegan cheese alternative or omit it entirely for a delicious vegan option. Perfect Roasting: For a deeper flavor, roast the eggplants cut-side down for the first half and then flip them to fill, allowing the tops to caramelize. {{image_2}} You can change some ingredients in Mediterranean stuffed eggplant to suit your taste. If you want an alternative to quinoa, try using brown rice or farro. Both give a nice texture and absorb flavors well. For feta cheese, crumbled goat cheese works great, too. It adds a tangy kick. If you want extra protein, consider adding grilled chicken or chickpeas. Chicken adds a savory depth. Chickpeas bring a hearty feel and plant-based protein. They also mix well with the other flavors in the dish. Spices can change the whole dish. Try adding harissa for a spicy kick or smoked paprika for a warm, earthy note. Both spices can make your stuffed eggplant pop with flavor. You can also add nuts or seeds for extra crunch. Pine nuts or walnuts are good choices. They add a nice texture and enhance the taste. Just toast them lightly before mixing to bring out their flavor. Each Mediterranean country has unique flavors. You can give your stuffed eggplant a twist by adding ingredients from different regions. For example, use sun-dried tomatoes for an Italian touch or add za'atar for a Middle Eastern flair. Incorporate seasonal vegetables for freshness. Zucchini, bell peppers, or even artichokes work well. They can add color and make the dish even more nutritious. Explore different combinations to find what you love best! To store leftovers, let the stuffed eggplants cool down first. Then, place them in an airtight container. This keeps them fresh and tasty. You can also cover them tightly with plastic wrap. In the fridge, they will stay good for about 3 to 4 days. If you want them to last longer, consider freezing. Freezing stuffed eggplants is easy. First, let them cool completely. Then, wrap each eggplant half in plastic wrap. Place them in a freezer-safe bag or container. This keeps them from getting freezer burn. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat, place them in the oven at 350°F (175°C) for about 20 to 25 minutes. To extend the shelf life of your ingredients, here are some tips: - Use fresh eggplants that feel firm. - Store quinoa in a cool, dry place. - Keep canned or jarred olives sealed tightly after opening. - Wash spinach just before using to avoid spoilage. Following these steps helps keep your ingredients fresh and ready for your next meal! How long does it take to make Mediterranean Stuffed Eggplant? It takes about 55 minutes to make this dish. You have 15 minutes for prep and 40 minutes for cooking. Can I make this dish ahead of time? Yes, you can prepare the stuffed eggplants a day before. Store them in the fridge. Just bake them when you're ready to eat. Can I use other types of cheese? Absolutely! You can swap feta cheese for mozzarella or goat cheese. Each will give a different taste. What if I can't find Kalamata olives? If you can't find Kalamata olives, use green olives or black olives instead. They will still add great flavor. Is Mediterranean Stuffed Eggplant healthy? Yes, this dish is healthy. It has plenty of veggies, grains, and healthy fats. What is the caloric content per serving? Each serving has about 280 calories. This makes it a light but filling meal option. In this blog post, we explored the vibrant world of Mediterranean Stuffed Eggplant. We covered key ingredients, from eggplants to quinoa and olives. Step-by-step, I guided you on preparing and baking them perfectly. We also shared tips for serving and storage, along with tasty variations. Mediterranean stuffed eggplants are not only delicious but also versatile. You can make this dish your own with different flavors and ingredients. Enjoy experimenting with it in your kitchen.

Mediterranean Stuffed Eggplant

A delicious and healthy dish featuring roasted eggplant halves filled with a savory quinoa mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium eggplants, halved and flesh scooped out
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, diced
  • 0.5 cup Kalamata olives, pitted and chopped
  • 1 cup spinach, chopped
  • 0.5 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 2 tablespoons olive oil
  • to taste Salt and black pepper
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 20 minutes until they are tender.
  • While the eggplants are roasting, heat a skillet over medium heat. Add 1 tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted.
  • In a large bowl, combine the cooked quinoa, diced cherry tomatoes, Kalamata olives, sautéed spinach, crumbled feta cheese, dried oregano, ground cumin, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
  • Remove the roasted eggplants from the oven and carefully flip them over so the cut-side is facing up.
  • Spoon the quinoa mixture generously into each eggplant half, pressing down slightly to pack them.
  • Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the tops are slightly golden and heated through.
  • Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

Notes

Serve the stuffed eggplants on a large platter, drizzled with a little more olive oil and garnished with additional parsley for a vibrant touch.
Keyword eggplant, quinoa, stuffed, vegetarian