Name: Peruvian Style Stuffed Eggplant With Quinoa
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 large eggplants; 1 cup quinoa; 2 cups vegetable broth; 1 red onion, diced; 2 cloves of garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 can black beans, drained and rinsed; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro, chopped for garnish; Crumbled feta cheese for topping

Instructions

Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ¼-inch border. Chop the scooped-out eggplant and set aside.
Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the broth is absorbed.
In a large skillet over medium heat, sauté the diced onion in olive oil until translucent. Add the minced garlic and cook for another minute until fragrant.
Add the diced bell peppers, chopped eggplant, paprika, cumin, salt, and pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
Stir in the black beans and cooked quinoa, mixing well to combine all the ingredients. Adjust seasoning to taste.
Fill each eggplant half with the quinoa and vegetable mixture, packing it in tightly. Place the stuffed eggplants on a baking sheet.
Cover the baking sheet with foil and bake in the preheated oven for about 30-35 minutes, or until the eggplants are tender.
Remove the foil, sprinkle the stuffed eggplants with crumbled feta cheese, and return them to the oven for an additional 5-10 minutes, allowing the cheese to melt and brown slightly.
Once done, garnish with freshly chopped cilantro and serve hot.

Ingredients

Instructions

Nutrition Facts

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