Mediterranean Quinoa Stuffed Eggplant Boats

Mediterranean Quinoa Stuffed Eggplant Boats
AI

Ingredients

  • 2 medium eggplants
  • 1 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • Salt and pepper to taste

Steps

  1. Preheat the oven to 200°C. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1cm border. Chop the eggplant flesh and set aside.
  2. Cook the quinoa according to package instructions. In a large bowl, combine the cooked quinoa, chopped eggplant flesh, chickpeas, red bell pepper, cherry tomatoes, feta cheese, and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper.
  3. Stuff the eggplant halves with the quinoa mixture. Place on a baking sheet and bake for 25-30 minutes until the eggplant is tender.
  4. Serve the stuffed eggplant boats hot, garnished with extra parsley and a drizzle of olive oil.