Description
Tender roasted eggplant halves filled with a savory mixture of quinoa, chickpeas, tomatoes, and Mediterranean herbs, topped with feta cheese.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, halved lengthwise
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scoop out the flesh of the eggplants, leaving a 1/2-inch thick shell. Chop the scooped flesh and set aside.
- Brush the eggplant shells with olive oil, season with salt and pepper, and place on a baking sheet. Roast for 15 minutes until slightly tender.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add chopped eggplant flesh, chickpeas, tomatoes, oregano, salt, and pepper. Cook for 5-7 minutes.
- Stir in cooked quinoa and parsley. Spoon the mixture into the roasted eggplant shells. Top with feta cheese.
- Bake for another 15 minutes until the eggplant is tender and the filling is heated through. Serve warm.
Notes
You can customize the seasonings to taste.