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!