Stuffed Aubergine (Eggplant) with Quinoa and Caramelized Onion
Stuffed Aubergine with Quinoa & Caramelized Onions: Tender aubergine filled with savory quinoa, onions, & herbs, baked to perfection. A delightful vegetarian meal!
- Total Time: 50 minutes
Ingredients
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- 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
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Preheat your oven to 375°F (190°C).
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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.
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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.
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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.
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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.
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In a large bowl, combine the cooked quinoa, caramelized onions, cooked aubergine mixture, chopped parsley, and optional parmesan cheese. Mix until well combined.
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Stuff each aubergine shell with the quinoa mixture, pressing it down gently to fill the shell.
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Top with panko bread crumbs.
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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.
- Prep Time: 20
- Cook Time: 30
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