Healthy Quinoa-Stuffed Eggplant, a delicious vegetarian appetizer that is low carb, low calorie and gluten free. Super simple to make, these stuffed eggplant is a must try recipe for Fall, but also great all year round. It's cheesy, it's filling, and it's bursting with big flavours. If you are looking for aubergine recipes, this one is a must.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Cut the eggplant lengthwise, then scoop out the flesh, leaving about 1/4 inch around the edges.
Drizzle some olive oil over the eggplant skins, then bake for about 20 minutes until they are soft.
Chop the eggplant flesh, onion, red pepper and add to a pan together with half a teaspoon 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 eggplant 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.