Stuffed Eggplant with Quinoa and Chickpeas

Ingredients

2 large eggplants
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 can (15 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border. Chop the eggplant flesh into small pieces and set aside.
3. 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 liquid is absorbed. Remove from heat and fluff with a fork.
4. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
5. Stir in the chopped eggplant flesh, diced red bell pepper, and diced zucchini. Cook for about 5-7 minutes until the vegetables begin to soften.
6. Add the cooked quinoa, chickpeas, diced tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
7. Arrange the eggplant halves in a baking dish. Fill each half with the quinoa and vegetable mixture.
8. Sprinkle shredded mozzarella cheese evenly over the stuffed eggplants.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Garnish your Stuffed Eggplant with Quinoa and Chickpeas with fresh basil leaves if desired.

This hearty and flavorful dish is a wonderful way to enjoy the combination of tender eggplant, quinoa, chickpeas, and melted cheese. Enjoy this nutritious and satisfying meal!