Stuffed Eggplant With Quinoa And Feta Recipe by Pop'Croq
Cooking Instructions 15 minutes preparation + 35 minutes cooking 1 Preheat the oven to 350°F (180°C). 2 Wash and cut the eggplant in half lengthwise. 3 Score the flesh with a knife, being careful not to pierce the skin. 4 Place the eggplant halves on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper, and bake for 30 minutes. 5 Meanwhile, cook the quinoa according to the package instructions. Drain and set aside. 6 When the eggplants are tender, scoop out the flesh into a bowl and place the shells back on the baking sheet. 7 Mix the eggplant flesh with the quinoa and feta. Season with basil, chopped mint, and garlic. Adjust salt and pepper if needed. 8 Stuff this mixture back into the eggplant shells. 9 Set the oven to broil and let the tops brown for 5 minutes. 1 Preheat the oven to 350°F (180°C). 1 Preheat the oven to 350°F (180°C). 2 Wash and cut the eggplant in half lengthwise. 2 Wash and cut the eggplant in half lengthwise. 3 Score the flesh with a knife, being careful not to pierce the skin. 3 Score the flesh with a knife, being careful not to pierce the skin. 4 Place the eggplant halves on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper, and bake for 30 minutes. 4 Place the eggplant halves on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper, and bake for 30 minutes. 5 Meanwhile, cook the quinoa according to the package instructions. Drain and set aside. 5 Meanwhile, cook the quinoa according to the package instructions. Drain and set aside. 6 When the eggplants are tender, scoop out the flesh into a bowl and place the shells back on the baking sheet. 6 When the eggplants are tender, scoop out the flesh into a bowl and place the shells back on the baking sheet. 7 Mix the eggplant flesh with the quinoa and feta. Season with basil, chopped mint, and garlic. Adjust salt and pepper if needed. 7 Mix the eggplant flesh with the quinoa and feta. Season with basil, chopped mint, and garlic. Adjust salt and pepper if needed. 8 Stuff this mixture back into the eggplant shells. 8 Stuff this mixture back into the eggplant shells. 9 Set the oven to broil and let the tops brown for 5 minutes. 9 Set the oven to broil and let the tops brown for 5 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls How to Make Yaki Onigiri (Grilled Rice Ball) | Yummy Recipe 🍘 Slow Cooker Miso Red Lentil 'Congee' EASY! Chocolate Brownie! Zucchini Fritters Steamed Modak (Sweet coconut dumplings) How to Make Yaki Onigiri (Grilled Rice Ball) | Yummy Recipe 🍘 Slow Cooker Miso Red Lentil 'Congee' EASY! Chocolate Brownie! Zucchini Fritters Steamed Modak (Sweet coconut dumplings) Honey chilli chicken Hisinchu Noodle Ramen Noodle Soup Vegetable Fried Rice Kaju Katli Chinese cheese balls Chinese Water Spinach Stir Fry (Kalmi Saag in a healthy way) Chicken Cheese Pizza 🍕🧀🍕 Juicy gulab jamun Roasted Okra Honey chilli chicken Hisinchu Noodle Ramen Noodle Soup Vegetable Fried Rice Kaju Katli Chinese cheese balls Chinese Water Spinach Stir Fry (Kalmi Saag in a healthy way) Chicken Cheese Pizza 🍕🧀🍕 Juicy gulab jamun Roasted Okra