Description
This easy stuffed eggplant recipe combines rich flavors and satisfying textures, making it a perfect choice for both quick weeknight dinners and special occasions.
Ingredients
Scale
- 2 medium-sized eggplant
- 1 cup diced tomatoes
- 1/2 cup cooked quinoa
- 1/4 cup grated cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell.
- In a bowl, mix the scooped eggplant flesh with diced tomatoes, cooked quinoa, grated cheese, olive oil, salt, pepper, and basil. Fill the eggplant shells with this mixture.
- Place the stuffed eggplants on a baking sheet and bake for 30 minutes until the eggplants are tender and the tops are golden.
Notes
- Salting the eggplant before cooking helps to draw out excess moisture and enhances the flavor.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 5
- Cholesterol: 0
Keywords: przepisy na bakłażan, stuffed eggplant, easy recipe, healthy dinner, vegetarian dish