Stuffed Eggplant with Quinoa

Instructions

1. Step 1

   Preheat the oven to 200°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Halve the eggplants lengthwise and score the flesh without piercing the skin. Brush with 1 tbsp (15 ml) olive oil, season with ⅜ tsp (2 gr) salt, and place cut-side down on the prepared baking sheet.

   Ingredients used: 2.0 piece Eggplant, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Roast the eggplants until the flesh is tender but the shells still hold their shape.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Meanwhile, combine the quinoa and vegetable stock in a saucepan and bring to a boil over high heat. Cover, reduce to low heat, and simmer until the liquid is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Quinoa, 360.0 ml Vegetable Stock

   Cookware: saucepan

5. Step 5

   Remove the quinoa from the heat, leave it covered for 5 minutes, then fluff it with a spoon.

   Timer: 5 min (fixed)

   Cookware: saucepan, spoon

6. Step 6

   Turn the roasted eggplants cut-side up. Scoop the flesh into a mixing bowl, leaving a border about 1 cm thick, then chop the flesh roughly.

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

7. Step 7

   Heat the remaining 2 tbsp (30 ml) olive oil in a frying pan over medium heat. Add the onion and red bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: frying pan, spoon

8. Step 8

   Add the garlic, ground cumin, dried oregano, ground black pepper, and remaining ⅝ tsp (4 gr) salt. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 4.0 gr Salt

   Cookware: frying pan, spoon

9. Step 9

   Add the chopped eggplant flesh and tomato to the pan. Cook over medium heat until the mixture thickens and excess tomato liquid has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 240.0 gr Tomato

   Cookware: frying pan, spoon

10. Step 10

    Remove the pan from the heat. Fold in the cooked quinoa, parsley, lemon juice, and 80 gr feta cheese.

    Ingredients used: 80.0 gr Feta Cheese, 30.0 ml Lemon Juice, 15.0 gr Parsley

    Cookware: frying pan, spoon

11. Step 11

    Divide the filling among the eggplant shells and top with the remaining 40 gr feta cheese. Bake until the filling is hot and the cheese begins to brown.

    Timer: 15 min (fixed)

    Ingredients used: 40.0 gr Feta Cheese

    Cookware: baking sheet, oven, spoon

12. Step 12

    Rest the stuffed eggplants for 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: baking sheet