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
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange the eggplant halves in a baking dish. Fill each half with the quinoa and vegetable mixture.
- Sprinkle shredded mozzarella cheese evenly over the stuffed eggplants.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 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!
