Ingredients with Measurements:
- 2 medium eggplants
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cranberries
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of flesh around the edges. Reserve the flesh in a mixing bowl.
3. Brush the eggplant halves with olive oil and place them on a baking sheet.
4. Bake the eggplant halves in the preheated oven for 20 minutes.
5. While the eggplants are baking, chop the reserved eggplant flesh into small pieces.
6. In the mixing bowl with the eggplant flesh, add the cooked quinoa, crumbled feta cheese, chopped parsley, chopped mint, chopped dill, chopped walnuts, chopped dried apricots, chopped dried cranberries, minced garlic, and salt and pepper to taste. Mix well.
7. Remove the eggplant halves from the oven and let them cool for a few minutes.
8. Stuff the eggplant halves with the quinoa mixture.
9. Return the stuffed eggplant halves to the oven and bake for an additional 20 minutes.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 4g
Cholesterol: 17mg
Sodium: 279mg
Total carbohydrate: 34g
Dietary fiber: 9g
Sugars: 14g
Protein: 10g
Substitutions for ingredients:
- Instead of quinoa, you can use couscous or rice.
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
- Instead of walnuts, you can use almonds or pecans.
- Instead of dried apricots, you can use dried figs or raisins.
- Instead of dried cranberries, you can use dried cherries or blueberries.
Variations:
- Add cooked ground beef or lamb to the quinoa mixture for a meatier version.
- Use different herbs, such as basil or thyme, for a different flavor.
- Add chopped spinach or kale to the quinoa mixture for extra nutrition.
Tips and tricks:
- Make sure to scoop out the eggplant flesh carefully, leaving enough flesh around the edges to hold the stuffing.
- You can roast the eggplant flesh with some olive oil and salt and pepper for a delicious side dish.
- You can make the quinoa mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover stuffed eggplant in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed eggplant in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed eggplant halves on a bed of greens, such as arugula or spinach.
- Drizzle some balsamic glaze or tahini sauce over the stuffed eggplant for extra flavor.
Garnishes:
- Sprinkle some chopped fresh herbs, such as parsley or dill, over the stuffed eggplant.
- Top with some crumbled feta cheese or chopped nuts.
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the eggplant halves are too thin or too small, you can use more eggplants or stuff the quinoa mixture into bell peppers instead.
- If the quinoa mixture is too dry, add some more olive oil or a splash of vegetable broth.
Food safety advice:
- Make sure to wash the eggplants thoroughly before using.
- Store any leftover stuffed eggplant in the fridge within 2 hours of cooking.
Food history:
- Eggplants are native to India and have been cultivated for over 4,000 years.
- Quinoa is a grain-like crop that originated in the Andean region of South America.
Flavor profiles:
- The stuffed eggplant has a savory and slightly sweet flavor from the quinoa mixture, with a creamy and tangy note from the feta cheese.
Serving suggestions:
- Serve the stuffed eggplant as a vegetarian main dish or as a side dish to grilled meats or fish.
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