Description
A delightful and colorful dish featuring roasted eggplants filled with a savory quinoa or rice mixture, beans, and fresh vegetables.
Ingredients
Scale
- 2 medium eggplants
- 1 cup quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh herbs (parsley or cilantro) for garnish
- Shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Halve the eggplants and scoop out the insides, leaving just enough shell to hold the stuffing.
- In a skillet, heat a couple of tablespoons of olive oil over medium heat. Sauté the onion, garlic, and bell pepper until they soften.
- Add the quinoa or rice, drained black beans, corn, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
- Spoon the mixture into the hollowed-out eggplant shells, packing them generously.
- Drizzle the stuffed eggplants with olive oil and cover the baking dish with foil.
- Bake for 25-30 minutes until the eggplants are tender.
- If using cheese, remove the foil, sprinkle with cheese, and bake for an additional 5-10 minutes.
- Garnish with fresh herbs before serving.
Notes
Feel free to customize the stuffing with different vegetables or grains. Great for leftovers, can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg