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Prep time
25 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Stuffed eggplant baked to perfection with potatoes is a Greek classic. We provided a creative alternative by filling them with light quinoa, sweet onion and a feta and pomegranate topping. Dazzle your family with a new spin on an old classic. The filling is so good, you can serve it on its own as a Greek twist on tabouli! Two recipes in one.
This version was a development by our very own, Anna Gass (Kosterina Executive Chef). —Kosterina
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Ingredients
- Eggplants
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4
medium eggplants
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1 teaspoon
salt
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1 teaspoon
freshly ground pepper
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3 teaspoons
Kosterina Extra Virgin Olive Oil
- Filling
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1 cup
quinoa
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1/4 cup
fresh squeezed lemon juice, (2 lemons)
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1/2 cup
Kosterina Extra Virgin Olive oil
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1 teaspoon
kosher salt
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1 teaspoon
freshly ground pepper
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1/2 cup
red onion, chopped fine
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1/2 cup
chopped fresh mint leaves
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1/2 cup
chopped Italian parsley
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2 cups
feta, diced small
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1 cup
pomegranate seeds, for garnish
Directions
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Preheat oven to 350°F
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Cut each eggplant in half lengthwise and carve a cross hatch across the flesh side. Season with a sprinkle of salt and pepper and a drizzle of olive oil.
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Place flesh side face down on a baking sheet and place them in the oven.
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Bake for 35 to 40 minutes, until the eggplant is completely soft and the flesh has begun to brown.
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While the eggplant is in the oven, make the filling.
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Cook the quinoa according to package directions and drain. Toss in lemon juice and oil and mix to combine.
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Add salt, pepper, chopped red onion, mint, parsley and feta.
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Remove the eggplant from the oven and carefully scoop out the flesh. Add the flesh to the quinoa mixture and mix to combine.
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Scoop the filling equally into the four eggplant shells and return to the oven for 20 minutes.
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Remove to a serving dish and top with pomegranate seeds.
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