Name: Stuffed Aubergine with Quinoa and Feta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¼ tsp black pepper; ½ cup crumbled feta cheese; ½ red onion, finely diced; ½ tsp ground cumin; ½ tsp salt; ¾ cup quinoa, rinsed; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 2 medium aubergines; 2 tbsp extra-virgin olive oil; 2 tbsp fresh parsley, chopped; Optional garnish: extra feta, parsley

Savor Stuffed Aubergine with Quinoa and Feta, a healthy, flavorful dish with tender aubergine, nutty quinoa, and tangy feta. Perfect for vibrant weeknight dinners, this vegetarian meal delivers wholesome ingredients and bold Mediterranean flavors effortlessly.

Why You’ll Love This Recipe

Stuffed Aubergine with Quinoa and Feta is a nutritious, satisfying dish that transforms tender aubergine into a hearty vessel for nutty quinoa, tangy feta, and vibrant veggies, making it an ideal choice for healthy weeknight dinners or impressive gatherings. This budget-friendly, vegetarian recipe is straightforward to prepare, balancing rich flavors with minimal effort. Its versatility allows for ingredient swaps to suit dietary preferences, ensuring it’s a hit with all palates. Packed with protein, fiber, and Mediterranean flair, this dish pairs beautifully with a side salad or yogurt dip, offering a wholesome, delicious meal that’s as delightful as it is nourishing.

Recipe Tips and Tricks

Choose Firm Aubergines: Select glossy, firm aubergines for the best texture and flavor when baked.
Scoop Carefully: Remove aubergine flesh gently to keep shells intact for stuffing.
Rinse Quinoa: Rinse quinoa thoroughly to remove its bitter coating before cooking.
Don’t Overfill: Leave room in aubergine shells to prevent spilling during baking.
Check Doneness: Ensure aubergine is fork-tender but holds its shape after baking.
Toast Spices: Lightly toast cumin or spices in a dry pan for enhanced flavor.

Yield: 4 Servings

Stuffed Aubergine with Quinoa and Feta

Stuffed Aubergine with Quinoa and Feta, a healthy, flavorful dish perfect for vibrant, nutritious dinners.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

¼ tsp black pepper
½ cup crumbled feta cheese
½ red onion, finely diced
½ tsp ground cumin
½ tsp salt
¾ cup quinoa, rinsed
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 medium aubergines
2 tbsp extra-virgin olive oil
2 tbsp fresh parsley, chopped
Optional garnish: extra feta, parsley

Instructions

Preheat Oven: Set your oven to 400°F to prepare for roasting the aubergines.
Prep Aubergines: Slice aubergines in half lengthwise; scoop out flesh, leaving a ½-inch border.
Cook Quinoa: Rinse quinoa, then cook in 1½ cups water for 15 minutes until fluffy; set aside.
Chop Veggies: Dice aubergine flesh, halve cherry tomatoes, and finely dice red onion.
Sauté Filling: Heat olive oil in a skillet over medium; sauté onion and garlic for 2-3 minutes.
Add Veggies: Stir in aubergine flesh, tomatoes, and cumin; cook for 5-7 minutes until softened.
Mix Stuffing: Combine cooked quinoa, sautéed veggies, feta, parsley, salt, and pepper in a bowl.
Stuff Aubergines: Fill aubergine shells with the quinoa mixture, pressing gently to pack.
Bake Dish: Place stuffed aubergines on a baking sheet; bake for 25-30 minutes until tender.
Serve with Flair: Let cool slightly, garnish with extra feta and parsley, and enjoy this vibrant dish!

Notes

Choose firm, glossy aubergines to ensure they hold their shape during baking.
Rinse quinoa thoroughly to remove its natural bitter coating before cooking.
Leftovers are great chopped up in salads or served cold as a side.
Serve with a Greek salad, tzatziki, or pita bread for a complete Mediterranean meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 285Total Fat 14gSaturated Fat 5gUnsaturated Fat 8gCholesterol 23mgSodium 538mgCarbohydrates 37gFiber 9gSugar 12gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Aubergine: Medium-sized aubergines hold stuffing well; smaller ones work for appetizers.
Quinoa: Nutty quinoa adds protein and texture; white or tri-color varieties are ideal.
Feta Cheese: Crumbled feta provides tangy, salty flavor; goat cheese is a creamy alternative.
Cherry Tomatoes: Add juicy sweetness; diced regular tomatoes or sundried tomatoes can substitute.
Red Onion: Offers sharp, savory depth; yellow onion is a milder option.
Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
Olive Oil: Extra-virgin olive oil promotes even cooking; avocado oil is a neutral alternative.
Parsley: Fresh parsley adds a bright garnish; cilantro or mint can substitute.

Variations and Substitutions

Grain Swap: Replace quinoa with couscous, bulgur, or farro for varied texture and flavor.
Cheese Alternatives: Use goat cheese, ricotta, or nutritional yeast for a vegan option.
Veggie Add-Ins: Include zucchini, bell peppers, or spinach for extra nutrition and color.
Gluten-Free: Naturally gluten-free with quinoa; ensure all ingredients are certified gluten-free.
Protein Boost: Add chickpeas, lentils, or ground turkey for a heartier dish.
Spicy Kick: Incorporate red pepper flakes or harissa for a fiery twist.
Herb Variations: Swap parsley for basil, oregano, or dill for different flavor profiles.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat in the oven or microwave.
Freezer: Freeze baked, stuffed aubergines for up to 2 months; thaw before reheating.
Reheating: Warm at 350°F in the oven for 10-15 minutes to restore texture.
Meal Prep: Prepare stuffing ahead and store separately for quick assembly during the week.