Stuffed Eggplants with Quinoa and Feta

STUFFED EGGPLANT WITH QUINOA AND FETA

Serves 4

4 Eggplants

1 medium yellow onion, minced

2 garlic cloves, minced

2 cups of cooked quinoa (you can use brown rice instead if you prefer)

1 ½ cup chopped canned organic tomatoes

¼ cup of parsley, chopped

3 tbsp fresh mint, chopped

1/2 cup feta cheese, crumbled

2 tbsp olive oil

Sea salt

Freshly ground black pepper

 INSTRUCTIONS

Preheat oven to 350F. Line a baking sheet with parchment paper, cut the eggplants in half lengthwise and make some diagonal cuts on the flesh side and brush some olive oil on the flesh and sprinkle with salt. Place the eggplant halves flesh side down on the baking sheet and place in the oven to bake for 20 minute then flip them over and cook for an additional 12 minutes. 

In the meantime heat up one tablespoon of olive oil in a saute pan and cook the onions until they are soft about 5 minutes, add the tomatoes and cook for another 2 minutes and add the garlic and cook for another 2 minutes then add the cooked quinoa and mix well and finally add the parsley and mint.  Set aside.

Once the eggplant is fully cooked scoop out the flesh  and mix it with the cooked quinoa mixture and season it with salt and pepper. Using a spoon stuff the eggplant shells with the quinoa mixture and sprinkle with the feta cheese and return to the oven for 8 minutes just enough to warm it up and have the cheese melt slightly and serve.

BENEFITS OF EGGPLANT

1.  Aids in Digestion: Eggplants are a good source of dietary fiber. Fiber is essential for gastrointestinal health as well as for regular bowel movements.

2.  Good  source of iron and copper both very important minerals to combat anemia.

3.  Help build strong bones: eggplants contain phenolic compounds, which are what give them their unique coloration. These compounds have also been linked to reduce signs of osteoporosis, stronger bones and increased bone density.  Eggplants have significant amounts of calcium and iron, also important to bone health and overall strength.

Uses in the kitchen: you can bake them, roast them and saute them.  They make a great side dish or stuffed they make a great main course. You can also make a great dip using the cooked flesh of the eggplant by mashing it with some tahini and garlic and serving it with raw carrot and celery sticks or with some pita bread.

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