Description
Italian Baked Stuffed Eggplant is a delicious and nutritious dish that combines the rich flavors of eggplant with savory stuffing, making it a great option for a healthy meal.
Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the insides, leaving a 1/2 inch shell.
- Chop the scooped-out eggplant flesh and set aside.
- In a skillet, heat a little olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add chopped bell pepper and the reserved eggplant flesh, cooking until soft.
- Stir in cooked quinoa, oregano, basil, salt, and pepper. Mix well.
- Fill the eggplant halves with the mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed eggplants and top with shredded mozzarella.
- Bake for 30-35 minutes, or until eggplants are tender and cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and reheated before serving.
- Feel free to customize the filling with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg