Filled eggplant with quinoa and feta
Do you have guests over for dinner? These filled eggplants can easily be made in advance and also look very nice on a plate!
Ingredients
200 grams quinoa tricolore2 egg plants
2 shallots
1 garlic clove
200 grams cut mushrooms
250 grams cherry tomatoes
200 grams feta
400 grams peeled tomatoes
1 small bunch cilantro
Necessities
Baking dishBasting brush
this recipe is 4 people
PREPARATION:
1) Pre-heat the oven on 200 degrees. Cook the quinoa tricolore according to the package description.2) Half the eggplant and remove the insides. Don’t throw them away!
3) Use a basting brush to grease the baking dish with some olive oil. Put the hollow eggplants in the baking dish.
4) Put the eggplants in the oven for 20-30 minutes.
5) Meanwhile, prepare the stuffing. Cut the cherry tomatoes in quarters, dice the shallots and eggplant insides.
6) Heat up some olive oil in a frying pan and finely cut the garlic and shallots. Shortly fry the shallots and garlic. Add the mushrooms and fry for 3 minutes. Add the diced eggplant and fry for 4 more minutes.
7) Take the eggplants from the oven and mix the quinoa with the mushrooms and diced eggplant in a bowl. Let it cool down.
8) Add the tomatoes and feta to the stuffing. Fill the eggplants with a layer of peeled tomatoes and add the quinoa stuffing. Put in the oven for 15-20 more minutes.
9) Put the eggplants on plates and add some extra salad on the side. Garnish with a little cilantro. Enjoy your meal!