Description
A delicious and healthy recipe for baked stuffed eggplant boats filled with quinoa, black beans, and cheese.
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked quinoa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F.
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
- Add the chopped eggplant flesh, cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until everything is heated through and well combined.
- Place the eggplant halves in a baking dish, cut side up. Spoon the filling mixture evenly into each eggplant half. Top with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.
Notes
- For a spicier kick, add diced jalapeños to the filling mixture.
- You can substitute quinoa with rice or couscous for a different texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg