Stuffed Eggplant Recipe

Ingredients:

• 2 large eggplants
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/4 inch of flesh all around. Reserve the eggplant flesh.
3. In a large pan, sauté the onion and red bell pepper until they are soft. Add the garlic and stir for a few minutes.
4. Add the chickpeas, cooked quinoa, eggplant flesh, oregano, basil, paprika, salt, and pepper. Stir until everything is combined and heated through. Fill each eggplant half with the mixture.
5. Bake for 40 to 45 minutes, or until the eggplants are soft and the filling is hot. Serve with a sprinkle of fresh parsley and enjoy!

Verdict:

This stuffed eggplant recipe is a delicious and healthy way to enjoy a vegetarian meal. The combination of flavors from the vegetables, quinoa, and chickpeas creates a rich, filling dish that is perfect for any occasion.

Serving Suggestions:

This dish can be served as a main meal or as a side dish. For a complete meal, serve with a side salad or roasted vegetables. For a more indulgent meal, pair with garlic bread or a side of pasta.