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Stuffed Eggplant with Quinoa, Walnuts & Herbs

A hearty, naturally sweet and savory dish featuring roasted eggplant halves stuffed with herbed quinoa, crunchy walnuts, and fresh vegetables. A satisfying sugar-free vegetarian meal ideal for lunch or dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Roast Time 30 minutes
Total Time 1 hour
Servings: 2 person
Course: Dinner, Main Dish
Cuisine: Mediterranean-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant (halved lengthwise)
  • 1/2 cup quinoa (uncooked)
  • 1 tbsp olive oil
  • 1/4 cup chopped walnuts
  • 1/4 red onion (finely chopped)
  • 1 garlic clove (minced)
  • 1/2 bell pepper (diced)
  • 1/2 zucchini (diced)
  • Juice of 1/2 lemon
  • 2 tbsp chopped parsley
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Optional: a sprinkle of feta cheese (for vegetarians who consume dairy)

Equipment

  • Oven
  • knife
  • baking tray
  • saucepan
  • bowl

Method
 

  1. Preheat oven to 200°C (390°F). Scoop a bit of the eggplant flesh out to create room for filling. Lightly score and brush both halves with olive oil and a pinch of salt. Roast face up on a tray for ~30 minutes or until tender.
  2. While the eggplant roasts, rinse and cook quinoa in water or vegetable broth (1:2 ratio) for 15 minutes. Fluff and set aside.
  3. In a pan, sauté onion, garlic, bell pepper, and zucchini in a little olive oil for 5–7 minutes until soft.
  4. Stir in cooked quinoa, walnuts, lemon juice, herbs, salt, and pepper. Mix well.
  5. Remove eggplants from the oven. Fill each half with the quinoa mixture. Return to the oven for an additional 10 minutes.
  6. Serve warm, optionally topped with a bit of crumbled feta

Notes

  1. Serve warm, optionally topped with a bit of crumbled feta.
  2. Can be served with a side salad of greens and lemon-olive oil dressing for a complete meal.
  3. Store leftovers in the fridge for up to 3 days