These Cheesy Stuffed Eggplants are a delightful combination of creamy cheeses, fresh herbs, and roasted vegetables, creating a comforting and flavorful dish. Perfect as a vegetarian main course or a hearty side, this recipe is sure to impress at any table!
Preparation Time
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Servings
Makes: 4 servings
Ingredients
- 2 medium eggplants, halved lengthwise
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (100 g) cooked quinoa or couscous (optional)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (60 g) ricotta or feta cheese (optional)
- 1/4 cup breadcrumbs (optional for added crunch)
Directions
- Prepare the Eggplants:
- Preheat the oven to 375°F (190°C).
- Halve the eggplants lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Dice the scooped-out flesh and set it aside.
- Brush the eggplant shells with 2 tablespoons of olive oil, season with salt and pepper, and place them cut-side up on a baking sheet.
- Roast for 20-25 minutes, or until soft and slightly golden.
- Cook the Filling:
- Heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic, diced eggplant flesh, cherry tomatoes, and dried oregano. Cook for 7-10 minutes, stirring occasionally, until tender and the moisture has evaporated.
- Add Herbs and Cheese:
- Stir in the cooked quinoa or couscous (if using), basil, parsley, and chili flakes. Season with salt and pepper.
- Remove from heat and mix in ricotta or feta (if using), half the Parmesan, and half the mozzarella.
- Stuff the Eggplants:
- Remove the roasted eggplant halves from the oven.
- Spoon the filling mixture into each shell, pressing gently to fill them.
- Sprinkle the tops with remaining Parmesan, mozzarella, and breadcrumbs (if using).
- Bake Until Golden:
- Return the stuffed eggplants to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- For an extra golden finish, broil for 2-3 minutes, keeping a close eye to prevent burning.
- Garnish and Serve:
- Remove from the oven and garnish with fresh basil leaves.
- Serve hot with a side salad, crusty bread, or roasted vegetables.
Serving Suggestions
- Serve with a simple green salad and a drizzle of balsamic glaze.
- Pair with garlic bread for a hearty meal.
- Add a dollop of Greek yogurt or tzatziki on the side.
Cooking Tips
- Choose firm, medium-sized eggplants for easy scooping and stuffing.
- Adjust the spices and herbs to suit your flavor preferences.
- Use panko breadcrumbs for extra crispiness.
Nutritional Benefits
- Eggplants are rich in fiber and antioxidants.
- High in protein from the cheese and quinoa.
- Provides vitamins A and C from fresh herbs and tomatoes.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by omitting breadcrumbs or using gluten-free options.
Nutritional Facts (Per Serving)
- Calories: ~300
- Protein: 12 g
- Carbohydrates: 18 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 6 g
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave before serving.
- Freeze: Freeze stuffed eggplants before the final bake for up to 1 month. Thaw and bake as directed.
Why You’ll Love This Recipe
- A delicious blend of cheesy goodness and fresh herbs.
- Easy to customize with your favorite grains and cheeses.
- Packed with nutrients and full of flavor.
- Perfect for entertaining or a comforting family meal.
Conclusion
Cheesy Stuffed Eggplants with Herbs and Quinoa are a delightful addition to any meal. With their vibrant flavors, creamy filling, and golden topping, they’re as satisfying as they are beautiful. Whether for a weeknight dinner or a special occasion, this dish is sure to impress!
Frequently Asked Questions (FAQ)
1. Can I use a different cheese? Yes, try cheddar, gouda, or your favorite melting cheese.
2. Can I skip quinoa or couscous? Yes, they are optional and can be replaced with rice or omitted altogether.
3. Can I make this recipe vegan? Yes, use dairy-free cheese and omit the ricotta or feta.
4. How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
5. Can I add meat to the filling? Yes, ground beef or turkey can be cooked and added to the filling.
6. What other herbs can I use? Thyme, rosemary, or mint are great alternatives.
7. Can I use different vegetables? Yes, zucchini, bell peppers, or spinach can be added to the filling.
8. How do I prevent soggy eggplants? Roast the eggplant shells first to remove excess moisture.
9. Can I make this dish ahead? Yes, assemble the stuffed eggplants and bake before serving.
10. What’s a good side dish? Serve with a fresh green salad or roasted potatoes.