Stuffed eggplants are a versatile and delicious dish. Their combination with quinoa, vegetables, and cheese makes them a nutritious and flavorful option. Perfect to enjoy on any occasion. A true delight for the palate.
Stuffed eggplants are a dish full of flavor and texture.
They are slow-cooked in the oven until softened and all the aromas of quinoa, tomato, and melted cheese are absorbed.
When served, fresh basil leaves add a touch of freshness that perfectly complements their delicious filling.
A vegetarian option that will delight everyone at the table.
Stuffed Eggplants
Ingredients
4 Eggplant pieces
4 cups of Water
4 tablespoons of Salt
1 tablespoon of Olive oil
1 pinch of Salt
2 cups of Water
1 cup of Quinoa
1 tablespoon of Vegetable oil
1 cup of Diced carrot
2 cups of Colored peppers, diced
¼ cup of Tomato purée
1 teaspoon of Oregano
1 cup of Grated mozzarella cheese
¾ cup of Tomato sauce
Basil
Tomato sauce
1 pinch of Pepper
Preparation
Step 1 : Preheat the oven to 180°C.
Step 2 : Then, cut the eggplants lengthwise on a cutting board and place them in a bowl with water and salt, letting them sit for 1 hour to de-flame.
Step 3 : Next, drain and place them on a baking sheet, drizzling with olive oil, salt, and pepper.
Step 4 : Wrap each eggplant half in aluminum foil and bake until softened, approximately 25 minutes.
Step 5 : Once cooked, remove from the oven and let cool.
Step 6 : Using a spoon, scrape out the pulp from the eggplants and chop into cubes to set aside.
Step 7 : In a pot with hot salted water, cook the quinoa until ready, then drain and set aside.
Step 8 : In a skillet, heat oil and cook the carrot and peppers for 5 minutes.
Step 9 : Then, add the quinoa, chopped eggplant pulp, tomato purée, oregano, salt, and pepper.
Step 10 : Once cooked, remove from heat.
Step 11 : Stuff the eggplants with the prepared quinoa mixture and cover with tomato sauce and cheese.
Step 12 : Bake for an additional 10 minutes, or until the cheese melts.
Step 13 : Then, remove from the oven, serve, and garnish with basil leaves.
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