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stuffed-eggplant-recipe

Stuffed Eggplant Recipe

A delicious stuffed eggplant recipe that's perfect for a hearty meal.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1 cup chopped spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup shredded mozzarella cheese

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch thick shell. Chop the scooped-out flesh and set aside.
  3. In a large bowl, combine the chopped eggplant flesh, cooked quinoa, diced tomatoes, chopped spinach, dried oregano, dried basil, salt, and black pepper. Mix well.
  4. Stuff the eggplant shells with the mixture and place them in a baking dish.
  5. Sprinkle the shredded mozzarella cheese on top of the stuffed eggplants.
  6. Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
  7. Remove from the oven and let cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 500mg | Fiber: 7g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Stuffed Eggplant
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