Ingredients
- Large Eggplants: 2 (about 1.5 lbs each). Choose eggplants that are firm to the touch with smooth, shiny skin. These will form the sturdy “boats” for our filling.
- Olive Oil: 4 tablespoons, divided. A good quality extra virgin olive oil will impart a lovely, fruity flavor throughout the dish.
- Uncooked Quinoa: 1 cup. This ancient grain is a gluten-free powerhouse, providing a wonderful, slightly crunchy texture and a dose of complete protein.
- Vegetable Broth or Water: 2 cups. Used for cooking the quinoa, vegetable broth will infuse it with a deeper, more savory flavor from the start.
- Yellow Onion: 1 medium, finely chopped. This forms the aromatic base of our filling, providing a sweet and savory foundation.
- Garlic: 3 cloves, minced. Freshly minced garlic is essential for adding that pungent, irresistible aroma and flavor.
- Cherry Tomatoes: 1 pint, halved. When cooked, these burst with a sweet, juicy tang that cuts through the richness of the cheese.
- Tomato Paste: 2 tablespoons. This concentrated paste adds a deep, umami-rich tomato flavor that elevates the entire filling.
- Dried Oregano: 1 teaspoon. A classic Mediterranean herb that pairs beautifully with eggplant and tomato.
- Smoked Paprika: 1 teaspoon. This adds a subtle, smoky depth to the filling that complements the roasted eggplant perfectly.
- Fresh Parsley: ¼ cup, chopped, plus more for garnish. Parsley brings a fresh, vibrant, and slightly peppery note to balance the dish.
- Shredded Mozzarella Cheese: 1 ½ cups. The ultimate melting cheese, mozzarella provides that glorious, stretchy “cheese pull” and a mild, creamy flavor.
- Grated Parmesan Cheese: ½ cup. Adds a sharp, salty, and nutty flavor that browns beautifully on top.
- Salt and Black Pepper: To taste. Essential for seasoning every layer and bringing all the flavors together.
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Wash and dry the eggplants, then slice them in half lengthwise. Use a small paring knife to carefully score the flesh in a diamond pattern, being careful not to pierce through the skin. Brush the cut sides generously with 2 tablespoons of olive oil and season with salt and pepper. Place the eggplants cut-side down on the prepared baking sheet.
- First Roast: Roast the eggplants for 20-25 minutes, or until the flesh is very tender and soft when poked with a fork. This initial roast is crucial as it cooks the eggplant flesh, making it easy to scoop out and adding a deep, roasted flavor.
- Cook the Quinoa: While the eggplants are roasting, prepare the quinoa. Rinse the quinoa thoroughly in a fine-mesh sieve under cold water to remove its natural bitter coating (saponin). In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- Scoop the Eggplant Flesh: Once the eggplants are tender, remove them from the oven. Let them cool for a few minutes until they are safe to handle. Carefully flip them over. Using a spoon, scoop out the soft flesh, leaving a sturdy ¼- to ½-inch border around the skin to create “boats.” Roughly chop the scooped-out eggplant flesh and set it aside. Arrange the hollowed-out eggplant shells on the baking sheet.
- Sauté the Aromatics: In a large skillet or pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Create the Filling: Add the chopped eggplant flesh to the skillet with the onions and garlic. Cook for about 5 minutes, stirring occasionally, until it softens further. Stir in the halved cherry tomatoes, tomato paste, dried oregano, and smoked paprika. Cook for another 5-7 minutes, until the tomatoes begin to break down and release their juices, creating a chunky sauce.
- Combine the Filling: Remove the skillet from the heat. Stir in the cooked, fluffed quinoa, the chopped fresh parsley, 1 cup of the shredded mozzarella, and ¼ cup of the Parmesan cheese. Season generously with salt and pepper to taste. Mix until everything is well combined and the cheese is slightly melted into the filling.
- Stuff and Bake: Carefully spoon the quinoa mixture evenly into the hollowed-out eggplant shells, mounding it generously on top. Sprinkle the remaining ½ cup of mozzarella and ¼ cup of Parmesan cheese over the tops of the stuffed eggplants.
- Final Bake: Place the baking sheet back into the 400°F (200°C) oven. Bake for 15-20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and beautifully golden brown.
- Rest and Serve: Remove from the oven and let the stuffed eggplants rest for a few minutes before serving. This allows the filling to set slightly, making them easier to serve. Garnish with additional fresh parsley before bringing them to the table.
Nutrition
- Serving Size: one normal portion
- Calories: 550