Stuffed aubergines with quinoa peppers and tomatoes

Here’s a recipe for Stuffed Aubergines with Quinoa, Peppers, and Tomatoes—a nutritious and flavorful dish that makes a great main course or side.

Ingredients:

  • 2 large aubergines (eggplants)
  • 1 cup quinoa
  • 2 cups vegetable broth or water (for cooking quinoa)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil or parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional, such as feta or Parmesan)
  • 1/4 cup pine nuts or chopped walnuts (optional, for added crunch)

Instructions:

1. Prepare the aubergines:

  • Preheat your oven to 375°F (190°C).
  • Cut the aubergines in half lengthwise and scoop out the flesh, leaving about 1/2-inch of the flesh around the edges to form boats. Reserve the scooped-out flesh.
  • Lightly salt the inside of the aubergine halves and place them cut-side down on paper towels to drain while you prepare the filling.

2. Cook the quinoa:

  • Rinse the quinoa under cold water.
  • In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

3. Prepare the filling:

  • Heat olive oil in a skillet over medium heat.
  • Add the chopped onion and cook until softened, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Dice the reserved aubergine flesh and add it to the skillet. Cook until the aubergine is tender, about 5-7 minutes.
  • Add the diced bell peppers and cook for another 5 minutes until they start to soften.
  • Stir in the cherry tomatoes and cook for an additional 3 minutes.
  • Mix in the cooked quinoa, fresh basil or parsley, dried oregano, salt, and pepper. Remove from heat.

4. Stuff the aubergines:

  • Place the aubergine halves in a baking dish, cut-side up.
  • Spoon the quinoa and vegetable mixture into each aubergine half, packing it slightly.
  • If using, sprinkle the shredded cheese and pine nuts or chopped walnuts over the top of the stuffed aubergines.

5. Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the tops are golden brown.

6. Serve:

  • Allow the stuffed aubergines to cool slightly before serving.

Tips:

  • For a spicier kick, you can add some red pepper flakes or a dash of hot sauce to the filling.
  • You can also mix in some olives or sun-dried tomatoes for extra flavor.

This Stuffed Aubergines with Quinoa, Peppers, and Tomatoes is a delicious and satisfying dish that’s both hearty and healthy. Enjoy!