YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables
Savor the delightful convergence of tender roasted eggplant, herbed quinoa, and Mediterranean vegetables crowned with a creamy dollop of tangy Greek yogurt. This vibrant dish bursts with texture and flavor, featuring smoky roasted chickpeas and a sprinkle of feta for a briny accent, all accented with a medley of aromatic herbs. Perfect for a fulfilling lunch or dinner that nourishes both body and soul.
INGREDIENTS
1 medium Eggplant (300g)
0.75 cup cooked Quinoa (138g)
0.5 cup cooked Chickpeas (82g)
1 oz Feta Cheese (28g)
1 cup Mediterranean Vegetables (150g)
0.5 cup Nonfat Greek Yogurt (125g)
Herbs and Spices to taste
PREPARATION
Preheat your oven to 400°F.
Slice the medium eggplant in half lengthwise and score the flesh lightly. Drizzle with a little olive oil (optional) and sprinkle with salt, pepper, and garlic powder.
Place the eggplant halves cut side up on a baking sheet and roast for about 25-30 minutes, until the flesh is soft and slightly caramelized.
While the eggplant roasts, prepare the quinoa according to package instructions. Once cooked, stir in a pinch of rosemary and thyme.
Rinse and drain your cooked chickpeas if using canned; if cooking them yourself, ensure they are tender. Season them lightly with smoked paprika, salt, and pepper.
Combine the Mediterranean vegetables (halved cherry tomatoes, diced bell peppers, and thinly sliced red onion) in a bowl with the cooked chickpeas.
When the eggplant is done, scoop out a portion of the soft center, leaving a border to form a boat. Mix the scooped eggplant flesh with the herbed quinoa and chickpeas.
Fill the eggplant halves with the quinoa mixture.
Top each eggplant boat with crumbled feta cheese and a dollop of nonfat Greek yogurt.
Garnish with extra fresh herbs and a light sprinkle of black pepper before serving.