Healthy Stuffed Eggplant Recipe 10 Stuffed Eggplant Recipes — Eatingwell
Today's recipe is a delicious and healthy stuffed eggplant dish that is perfect for a satisfying dinner! This recipe is full of flavor and packed with nutritious ingredients that will leave you feeling satisfied and energized. Let's get started!
Healthy Stuffed Eggplant Recipe
Ingredients:
- 2 large eggplants
- 1/2 cup quinoa
- 1 can of diced tomatoes
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped red onion
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped yellow bell pepper
- 3 cloves of garlic, minced
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 tbsp of olive oil
Instructions:
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the flesh to make a boat shape. Reserve the flesh in a bowl.
- Cook the quinoa according to the instructions on the package.
- Heat the olive oil in a skillet over medium heat. Add the onions, garlic, mushrooms, and peppers, and sauté until they are tender and fragrant, about 7 minutes.
- Add the diced tomatoes and the reserved eggplant flesh to the skillet. Cook for another 7 minutes until the mixture is hot and bubbly.
- Add the cooked quinoa, salt, and pepper to the skillet, and mix well.
- Stuff each eggplant boat with the quinoa and vegetable mixture.
- Place the stuffed eggplant boats in a baking dish and bake for 30 minutes.
- Remove from the oven and allow to cool for a few minutes before serving.
Vegetable-Stuffed Baked Eggplant
Ingredients:
- 2 large eggplants
- 2 tbsp of olive oil
- 1/2 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1/2 cup of cherry tomatoes, halved
- 1 tsp of dried oregano
- 1/2 tsp of dried basil
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of bread crumbs
- 1/2 cup of grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the flesh to make a boat shape. Reserve the flesh in a bowl.
- Heat the olive oil in a skillet over medium heat. Add the onions, garlic, peppers, and zucchini, and sauté until they are tender and fragrant, about 7 minutes.
- Add the reserved eggplant flesh to the skillet. Cook for another 7 minutes until the mixture is hot and bubbly.
- Stir in the cherry tomatoes, oregano, basil, salt, and pepper to the skillet, and mix well.
- Place the eggplant boats in a baking dish and fill each boat with the vegetable mixture.
- In a separate bowl, mix together the bread crumbs and Parmesan cheese. Sprinkle the mixture over each eggplant boat.
- Bake for 30 minutes, or until the eggplant is tender and the bread crumb mixture is golden brown.
- Remove from the oven and allow to cool for a few minutes before serving.
We hope you enjoy these two delicious and nutritious stuffed eggplant recipes. They are perfect for a healthy and satisfying dinner or lunch, and are sure to become a new family favorite. Happy cooking!
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