Ingredients for Acadia's Stuffed Eggplant
- 2 large eggplants
- 0 units Red Bell Pepper
- 1 medium onion
- 0 units Mushrooms
- 0 units Butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 0 units Velveeta Cheese
- 0 units Garlic Salt
- 4 tablespoons olive oil (plus extra for drizzling)
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- ½ cup crumbled feta cheese (plus extra for garnish)
- ¼ cup chopped fresh parsley (plus extra for garnish)
- 2 tablespoons chopped fresh mint
- 1 teaspoon dried oregano
- 1 tablespoon red pepper flakes (optional)
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How to Make Acadia's Stuffed Eggplant
- Preheat your oven to 375°F (190°C).
- Wash and halve 2 large eggplants lengthwise. Scoop out the flesh, leaving a ½-inch border.
- Finely chop the scooped eggplant flesh (about 2 cups).
- In a large bowl, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons olive oil until softened.
- 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.
- Spoon the mixture into the eggplant halves.
- Place the stuffed eggplants in a baking dish and drizzle with 2 tablespoons of olive oil.
- Bake for 45-50 minutes, or until the eggplants are tender and the filling is heated through.
- Garnish with extra feta cheese, parsley and a drizzle of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
35g
Fat
35g
Carbs
5g
