Ingredients with Measurements:
- 2 medium eggplants
- 1 cup chopped mushrooms
- 1/2 cup chopped walnuts
- 1/2 cup cooked quinoa
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Baking dish
- Knife
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell.
3. Chop the eggplant flesh and set aside.
4. In a skillet, heat olive oil over medium heat.
5. Add the chopped onion and garlic and sauté until softened.
6. Add the chopped mushrooms and cook until they release their moisture and are tender.
7. Add the chopped eggplant flesh and cook until it is soft.
8. Remove from heat and stir in the cooked quinoa, chopped walnuts, chopped parsley, chopped basil, grated Parmesan cheese, salt, and pepper.
9. Stuff the eggplant shells with the mushroom and quinoa mixture.
10. Place the stuffed eggplants in a baking dish and drizzle with olive oil.
11. Bake for 30-40 minutes, until the eggplants are tender and the filling is golden brown.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 24g
Protein: 10g
Fiber: 9g
Substitutions for ingredients:
- You can substitute the quinoa with rice or couscous.
- You can substitute the walnuts with pecans or almonds.
- You can substitute the Parmesan cheese with nutritional yeast for a vegan version.
Variations:
- You can add chopped sun-dried tomatoes to the filling for extra flavor.
- You can use different herbs, such as thyme or oregano, instead of parsley and basil.
- You can add crumbled feta cheese to the filling for a Greek twist.
Tips and tricks:
- Make sure to scoop out the eggplant flesh carefully to avoid breaking the shell.
- You can brush the eggplant shells with olive oil before baking for extra flavor and to prevent them from drying out.
- You can sprinkle some breadcrumbs on top of the filling for a crispy texture.
Storage instructions:
Store the leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed eggplants in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the stuffed eggplants on a bed of fresh greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish the stuffed eggplants with chopped fresh herbs, such as parsley or basil, and a drizzle of balsamic glaze.
Pairings:
Pair the stuffed eggplants with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the eggplant shells are too tough, you can bake them in the oven for 10-15 minutes before stuffing them.
- If the filling is too dry, you can add a splash of vegetable broth or tomato sauce.
Food safety advice:
Make sure to wash the eggplants and mushrooms thoroughly before using them.
Food history:
Stuffed eggplants are a popular dish in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
The stuffed eggplants have a savory and nutty flavor, with a hint of sweetness from the caramelized onions and garlic.
Serving suggestions:
Serve the stuffed eggplants as a main dish for a vegetarian or vegan meal.
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