vegetarisch
glutenvrij
Chef's Special
Ontbijt
Lunch
Diner
Chef's Special: Stuffed Eggplant with Quinoa and Feta
Create a party on your plate with this stuffed eggplant, combined with quinoa and the creamy taste of feta. This dish is not only flavorful, but also packed with nutrients. It's a great way to start the day, have lunch, or serve as a side dish during dinner. No stress! It's easier to make than you think!
Prep time
45 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 2 large eggplants
- 1 cup quinoa
- 200 grams feta cheese
- 1 red onion
- 2 cloves of garlic
- 1 bunch of fresh parsley
- Olive oil
- Salt and pepper
Nutrition facts
kcal
550
protein
20g
fat
20g
carbs
70g
Instructions
- 1 Preheat the oven to 200 degrees.
- 2 Cut the eggplants in half and scoop out the flesh with a spoon. Save the flesh.
- 3 Cook the quinoa according to the instructions on the package.
- 4 Finely chop the onion and garlic and sauté them in a pan with some olive oil.
- 5 Add the eggplant flesh and let it cook for 5 minutes.
- 6 Add the cooked quinoa to the pan and mix well. Season with salt and pepper.
- 7 Fill the hollowed-out eggplants with the quinoa mixture and crumble the feta on top.
- 8 Place the stuffed eggplants in the oven and bake for 25-30 minutes.
- 9 Garnish with fresh parsley before serving. It will be perfect!
