Ingredients with Measurements:
- 2 large eggplants
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each eggplant and scoop out the flesh, leaving about 1/2 inch of flesh around the edges. Chop the eggplant flesh into small pieces and set aside.
3. In a mixing bowl, combine the quinoa, chopped onion, chopped bell pepper, chopped mushrooms, minced garlic, chopped parsley, chopped basil, chopped oregano, crumbled feta cheese, grated Parmesan cheese, and chopped eggplant flesh. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each eggplant with the quinoa mixture, packing it in tightly.
6. Drizzle the stuffed eggplants with olive oil.
7. Place the stuffed eggplants on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the eggplants are tender and the stuffing is golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
2-4 servings
Nutritional information:
Calories: 325
Fat: 13g
Carbohydrates: 40g
Protein: 14g
Fiber: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes to the stuffing mixture.
- Use different herbs, such as thyme or rosemary, instead of oregano.
- Add chopped nuts, such as pine nuts or almonds, to the stuffing mixture.
Tips and tricks:
- Make sure to pack the stuffing mixture tightly into the eggplants to prevent it from falling out during cooking.
- Drizzle the eggplants with a little extra olive oil halfway through cooking to prevent them from drying out.
- Use a spoon to scoop out the eggplant flesh, being careful not to puncture the skin.
Storage instructions:
Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed eggplants in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts, or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little extra olive oil or a splash of vegetable broth.
- If the eggplants are not tender after cooking, cover them with foil and continue cooking until tender.
Food safety advice:
- Make sure to wash the eggplants thoroughly before using.
- Store leftover stuffed eggplants in the refrigerator within 2 hours of cooking.
- Reheat leftover stuffed eggplants to an internal temperature of 165°F before eating.
Food history:
Stuffed eggplants are a popular dish in Mediterranean and Middle Eastern cuisine, with variations found in Greece, Turkey, and Lebanon.
Flavor profiles:
The roasted eggplant has a smoky flavor that pairs well with the nutty quinoa and salty feta cheese. The fresh herbs add a bright, herbaceous note to the dish.
Serving suggestions:
Serve the stuffed eggplants as a vegetarian main dish or as a side dish to grilled meats or fish.
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