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Baked Stuffed Eggplant

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium eggplants (halved lengthwise)
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup cooked quinoa (or rice)
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil (for drizzling)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the 2 medium eggplants in half lengthwise and carefully scoop out the flesh, leaving a 1/2-inch border.
  3. Chop the scooped-out flesh and set aside for later.
  4. Sauté in a skillet over medium heat with a drizzle of olive oil.
  5. Add the chopped onion and minced garlic, cooking until they become translucent.
  6. Mix in the chopped bell pepper and eggplant flesh, cooking until softened—about 5-7 minutes.
  7. Stir in the chopped tomatoes, cooked quinoa, dried oregano, dried basil, salt, and black pepper.
  8. Cook this mixture for an additional 5 minutes, allowing all those flavors to meld beautifully.
  9. Remove from heat and mix in the shredded mozzarella cheese.
  10. Fill each eggplant half with the savory vegetable mixture, packing it tightly.
  11. Arrange them snugly in a baking dish to get ready for baking.
  12. Sprinkle the tops with grated Parmesan cheese and drizzle with olive oil.
  13. Cover your dish with foil and bake for 30 minutes.
  14. Uncover the dish and bake for an additional 10 minutes, or until the tops are golden and bubbly.
  15. Cool for a few minutes before serving.

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