Name: Mediterranean Tomato and Herb Stuffed Eggplant
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item eggplant; 3 item tomato; 100 g quinoa; 50 g feta cheese; 2 tbsp olive oil; 2 clove garlic; 10 g parsley; 1 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Mediterranean Tomato and Herb Stuffed Eggplant

Mediterranean Tomato and Herb Stuffed Eggplant

A flavorful and nutritious Mediterranean-inspired dish featuring seasonal eggplant and tomatoes.

This meal provides a balanced mix of protein, carbohydrates, and vegetables, supporting energy needs for cycle training while being light enough for lunch.

Ingredients:

2
item
eggplant
3
item
tomato
100
g
quinoa
50
g
feta cheese
2
tbsp
olive oil
2
clove
garlic
10
g
parsley
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.
Chop the eggplant flesh and set aside.
Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15 minutes.
Cook quinoa according to package instructions.
In a pan, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.
Add chopped eggplant flesh and cook until soft.
Dice tomatoes and add to the pan. Cook for another 5 minutes.
Mix cooked quinoa, eggplant mixture, crumbled feta cheese, chopped parsley, lemon juice, salt, and pepper in a bowl.
Stuff the eggplant shells with the mixture and bake for another 15 minutes.
Serve warm.

Nutrition	Per Serving 600 g	Per 100g
Energy	565 kcal	94 kcal
Protein	18 g	3.0 g
Fibre	12 g	2.0 g
Salt	2 g	0.3 g
Sugar	8 g	1.3 g
Carbohydrates	60 g	10.0 g
Fat	30 g	5.0 g

2
item
eggplant
3
item
tomato
100
g
quinoa
50
g
feta cheese
2
tbsp
olive oil
2
clove
garlic
10
g
parsley
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick.

Chop the eggplant flesh and set aside.

Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15 minutes.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped garlic and sauté until fragrant.

Add chopped eggplant flesh and cook until soft.

Dice tomatoes and add to the pan. Cook for another 5 minutes.

Mix cooked quinoa, eggplant mixture, crumbled feta cheese, chopped parsley, lemon juice, salt, and pepper in a bowl.

Stuff the eggplant shells with the mixture and bake for another 15 minutes.

Serve warm.

Mediterranean Tomato and Herb Stuffed Eggplant Mediterranean Tomato and Herb Stuffed Eggplant

Ingredients:

Preparation Time: 45 minutes

Instructions:

Mediterranean Tomato and Herb Stuffed Eggplant

Mediterranean Tomato and Herb Stuffed Eggplant