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Savory Stuffed Eggplant with Flavorful Fillings

Stuffed Eggplant made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1/2 cup chopped onions
  • 2 cloves garlic minced
  • 1 cup cooked ground meat beef, turkey, or lamb
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded cheese mozzarella or feta

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2 inch border.
  3. Sprinkle the eggplant halves with salt and let them sit for about 20 minutes to draw out excess moisture.
  4. Meanwhile, chop the scooped-out eggplant flesh into small pieces.
  5. In a skillet, heat some oil over medium heat, then sauté the onions and garlic until translucent.
  6. Add the chopped eggplant flesh to the skillet and continue cooking until soft.
  7. Mix in the diced tomatoes, cooked quinoa, ground meat, oregano, salt, and pepper. Cook for an additional 5 minutes to combine the flavors.
  8. Fill each eggplant half with the flavorful mixture, packing it tightly.
  9. Sprinkle the shredded cheese evenly over each filled eggplant halve.
  10. Place the stuffed eggplants in a baking dish and cover with foil. Bake for 30 minutes.
  11. Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
  12. Remove from the oven, let cool for a few minutes, and serve warm.