Acadia S Stuffed Eggplant Recipe

Ingredients for Acadia S Stuffed Eggplant

• 2 large eggplants
• Red Bell Pepper
• Vidalia Onion
• Mushrooms
• Butter
• Kosher Salt
• Ground Black Pepper
• Velveeta Cheese
• Garlic Salt

How to Make Acadia S Stuffed Eggplant

1. Preheat your oven to 375°F (190°C).
2. Wash and halve 2 large eggplants lengthwise. Scoop out the flesh, leaving a ½-inch border.
3. Finely chop the scooped eggplant flesh (about 2 cups).
4. In a large bowl, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons olive oil until softened.
5. Add the chopped eggplant flesh, 1 cup of cooked quinoa, ½ cup crumbled feta cheese, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the bowl. Mix well.
6. Spoon the mixture into the eggplant halves.
7. Place the stuffed eggplants in a baking dish and drizzle with 2 tablespoons of olive oil.
8. Bake for 45-50 minutes, or until the eggplants are tender and the filling is heated through.
9. Garnish with extra feta cheese, parsley and a drizzle of olive oil before serving.