Indulge your taste buds in this hearty vegetarian meal, effortlessly easy to put together and brimming with tantalizing flavors. The stuffed Italian eggplant, seasoned with garlic and herbs, is bathed in a delectable tomato sauce while baking and then garnished with melted mozzarella cheese for added decadence. Perfect as an entree for both family dinners and potlucks!
Ingredients:
- 2 large eggplants, cut in half lengthwise
- 4 cloves of garlic, minced
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 cup canned crushed tomatoes
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F.
- Scoop out the flesh of the eggplant halves with a spoon, leaving about a 1/2-inch border around the edges.
- In a large bowl, mix together the eggplant flesh, garlic, basil, parsley, olive oil, salt, pepper, and cooked quinoa.
- Stuff the eggplant halves with the quinoa mixture and place them in a baking dish.
- Pour the crushed tomatoes over the stuffed eggplant halves and cover the dish with foil.
- Bake the stuffed eggplant in the preheated oven for 45-50 minutes, or until the eggplant is tender and the filling is cooked through.
- Remove the foil and sprinkle the shredded mozzarella cheese on top of the stuffed eggplant.
- Bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Enjoy this delectable dish with four to six of your closest friends and family, accompanied by a delightful mixed green salad or robust roasted vegetables.