Description

A savory and hearty dish made with eggplants stuffed with a flavorful mixture of vegetables, herbs, and optionally ground meat or grains. Perfect as a main or side dish.

Ingredients

Units Scale

2 large eggplants
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 tomato, diced
1/2 cup cooked quinoa or rice (optional)
1/2 pound ground beef or lentils (optional for vegetarian)
1/4 cup grated Parmesan or vegan cheese
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Preheat oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell. Chop the scooped-out flesh and set aside.
Place eggplant halves on a baking sheet, brush with 1 tablespoon of olive oil, and bake for 15 minutes.
Heat the remaining olive oil in a skillet. Sauté onion and garlic until soft.
Add chopped eggplant flesh, bell pepper, and tomato. Cook for 5-7 minutes until softened.
Add quinoa or rice and ground beef or lentils (if using). Season with oregano, salt, and pepper. Cook until well combined and heated through.
Fill the eggplant shells with the mixture and top with cheese.
Bake for another 20-25 minutes, until the tops are golden and the eggplants are tender.
Garnish with fresh parsley before serving.

Notes

Use lentils or mushrooms instead of meat for a vegetarian option.
Add pine nuts or raisins for a Mediterranean twist.
Can be made ahead and reheated.

Nutrition

Serving Size: 1 stuffed eggplant half
Calories: 220
Sugar: 6g
Sodium: 320mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 10g
Cholesterol: 10mg