Ingredients

• 2 eggplant (aubergine)
• 1 cup of quinoa
• 2 cups of broth, vegetable
• 2 tablespoons of olive oil
• 1 onion, large, thinly sliced
• 2 cloves of garlic, minced
• 1 teaspoon of oregano
• 1 teaspoon of thyme
• salt and pepper, to taste
• 1/4 cup of parsley, chopped
• 1/4 cup of Panko bread crumbs
• Parmesan cheese, shredded - optional

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cut the aubergines in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the removed flesh finely and set aside.

3. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Remove from the skillet and set aside.

5. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped aubergine flesh, dried oregano, dried thyme, salt, and pepper. Cook for 5-7 minutes, or until the aubergine is soft and cooked through.

6. In a large bowl, combine the cooked quinoa, caramelized onions, cooked aubergine mixture, chopped parsley, and optional parmesan cheese. Mix until well combined.

7. Stuff each aubergine shell with the quinoa mixture, pressing it down gently to fill the shell.

8. Top with panko bread crumbs.

9. Place the stuffed aubergines on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the filling is heated through.