Quinoa-Stuffed Aubergines

Overhead shoot of a white plate with stuffed aubergine halves

3.29 from 7 votes

Quinoa-Stuffed Aubergines, a delicious vegetarian dish that is delicious and nutritious Super simple to make, these stuffed aubergines are a must try recipe if you like quinoa It's cheesy, it's filling, and it's bursting with big flavours.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: Romanian

Servings: people

Calories: 284kcal

Author: Daniela Apostol

Ingredients

2 aubergines (eggplant)
1 red pepper
1 onion
2 tomatoes
½ cup vegetable stock (broth) (125 ml)
⅔ cup cooked quinoa (120 g)
½ teaspoon salt
⅛ teaspoon black pepper
½ cup grated Cheddar Cheese (50 g)
parsley to garnish
3 tablespoon olive oil
½ teaspoon dried Italian herbs

Metric - US Customary

Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Cut the aubergines lengthwise, then scoop out the flesh, leaving about ¼ inch around the edges.
Drizzle some olive oil over the eggplant skins, then bake for about 20 minutes until they are soft.
Chop the aubergine flesh, onion, red pepper and add to a pan together with 2 tablespoons of olive oil.
Add the vegetable broth and cook for about 15 minutes until the vegetables have softened, then add the chopped tomatoes and cooked quinoa, and stir well.
Leave to cook for a further 5 minutes, the liquid should be evaporated, if not, leave to cook for longer, stiring occasionally.
Season with salt, pepper and Italian herbs, then take off the heat.
Once the aubergine skins are ready, stuffed them with the quinoa mixture, and top with grated cheese.
Bake again for 10-15 minutes until the cheese has melted.
Garnish with chopped parsley.

Nutrition