Delicious and Easy Stuffed Eggplant Recipe: A Quick, Flavorful, and Nutritious Meal

Preheat your oven to 375°F (190°C).

Cut the eggplant in half lengthwise. Scoop out the center, leaving about a 1/2-inch border around the edges to create a “boat” shape. Set aside the scooped-out flesh for the filling.

Cook the Filling:

Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes, until softened and fragrant.

Add the reserved eggplant flesh to the pan and cook for an additional 5 minutes, breaking it up into small pieces.

Stir in the cooked quinoa (or rice) and tomato sauce, mixing everything well. Season with salt and pepper to taste. Cook for another 3-4 minutes until the mixture is heated through.

Stuff the Eggplant:

Spoon the filling into the hollowed-out eggplant halves, packing it tightly.

If you like, sprinkle some crumbled feta or grated Parmesan on top of the stuffed eggplant for extra flavor.

Bake:

Place the stuffed eggplant halves on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, or until the eggplant is tender and the top is slightly golden.

Garnish and Serve:

Once done, remove the eggplant from the oven and garnish with fresh herbs like parsley or basil.

Serve hot and enjoy!

Serving and Storage Tips:

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