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Mediterranean Tomato and Herb Stuffed Eggplant
Mediterranean Tomato and Herb Stuffed Eggplant

Mediterranean Tomato and Herb Stuffed Eggplant
A flavorful and nutritious Mediterranean-inspired dish featuring seasonal eggplant and tomatoes.
Mediterranean Tomato and Herb Stuffed Eggplant
Ingredients:
1
Servings
  • 2
    item
     eggplant
  • 3
    item
     tomato
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Mediterranean Tomato and Herb Stuffed Eggplant
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.
  3. Chop the eggplant flesh and set aside.
  4. Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15 minutes.
  5. Cook quinoa according to package instructions.
  6. In a pan, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.
  7. Add chopped eggplant flesh and cook until soft.
  8. Dice tomatoes and add to the pan. Cook for another 5 minutes.
  9. Mix cooked quinoa, eggplant mixture, crumbled feta cheese, chopped parsley, lemon juice, salt, and pepper in a bowl.
  10. Stuff the eggplant shells with the mixture and bake for another 15 minutes.
  11. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 565 kcal 94 kcal
Protein 18 g 3.0 g
Fibre 12 g 2.0 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 60 g 10.0 g
Fat 30 g 5.0 g
  • 2
    item
     eggplant
  • 3
    item
     tomato
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.

Chop the eggplant flesh and set aside.

Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15 minutes.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.

Add chopped eggplant flesh and cook until soft.

Dice tomatoes and add to the pan. Cook for another 5 minutes.

Mix cooked quinoa, eggplant mixture, crumbled feta cheese, chopped parsley, lemon juice, salt, and pepper in a bowl.

Stuff the eggplant shells with the mixture and bake for another 15 minutes.

Serve warm.

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