Ingredients:

  • 2 large white eggplants (about 1 pound or 450 g each)
  • 1 cup cooked quinoa (185 g)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon dried oregano (2 g)
  • Salt and pepper to taste
  • ½ cup crumbled feta cheese (75 g)
  • 2 tablespoons olive oil (30 mL)
  • Fresh parsley, chopped for garnish
  • Optional: Extra feta for serving

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the tops off the eggplants and carefully hollow out the insides, leaving a ¼-inch shell. Set aside the flesh.
  2. Heat olive oil in a sauté pan over medium heat. Add the chopped onion and garlic, sauté until translucent.
  3. Stir in diced bell pepper and zucchini, cooking until soft. Chop the reserved eggplant flesh and add it to the pan along with spices, salt, and pepper. Cook for 5 minutes.
  4. Stir in the cooked quinoa and feta cheese until well combined.
  5. Fill each hollowed eggplant with the quinoa mixture, pressing down lightly to pack it.
  6. Place stuffed eggplants in a baking dish. Optionally, cover with aluminum foil to prevent browning. Bake for 25-30 minutes, until the eggplants are tender and the tops are golden.
  7. Remove from oven, let cool for a few minutes, and garnish with fresh parsley. Serve warm.