Stuffed Baby Eggplant Recipe

Hey food lovers, get ready to embark on a culinary adventure with me as I transform humble baby eggplants into a Mediterranean masterpiece, bursting with vibrant flavors and wholesome goodness! 🥗✨

I love creating recipes that are both healthy and delicious, and stuffed baby eggplant is one of my favorites. Filled with a mix of cooked quinoa, diced cherry tomatoes, and minced garlic, this dish is not just rich in flavor but also packed with nutrients.

The crumbled feta and toasted pine nuts add a delightful texture and taste, while a sprinkle of fresh parsley brightens it all up. It’s the perfect combination of taste and nutrition, making each bite a wholesome delight.

Stuffed Baby Eggplant Recipe Ingredients

• Baby Eggplants: Low calorie, rich in fiber and antioxidants.
• Olive Oil: Healthy fats that boost heart health.
• Onion: Adds sweetness and provides vitamins C and B6.
• Garlic: Boosts immunity with its anti-inflammatory properties.
• Cherry Tomatoes: Juicy and sweet, offering antioxidants like lycopene.
• Quinoa: High in protein, gluten-free grain providing complete amino acids.
• Feta Cheese: Creamy, tangy, and a good calcium source.
• Pine Nuts: Crunchy texture and rich in healthy fats.
• Parsley: Fresh flavor, rich in vitamins K and C.
• Dried Oregano: Adds earthy aroma and antibacterial properties.
• Parmesan Cheese: Savory depth, optional.

Stuffed Baby Eggplant Recipe Ingredient Quantities

• 8 baby eggplants
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, diced
• 1/2 cup cooked quinoa or rice
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese (optional)

How to Make this Stuffed Baby Eggplant Recipe

1. Preheat your oven to 375°F (190°C).

2. Slice each baby eggplant in half lengthwise and scoop out a small portion of the flesh to create space for the filling. Set aside the scooped flesh.

3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.

4. Stir in the minced garlic and cook for another minute until fragrant.

5. Add the diced cherry tomatoes, scooped eggplant flesh, and cook for about 5 minutes until the tomatoes are soft.

6. Mix in the cooked quinoa or rice, crumbled feta cheese, toasted pine nuts, chopped parsley, and dried oregano. Season with salt and pepper to taste.

7. Drizzle the remaining olive oil over the eggplant halves and season them with a pinch of salt and pepper.

8. Stuff each eggplant half with the prepared filling, pressing gently to pack it in.

9. Place the stuffed eggplants in a baking dish and cover with foil. Bake for 25-30 minutes until the eggplants are tender.

10. If using, uncover the dish and sprinkle grated Parmesan cheese over the stuffed eggplants. Broil for an additional 2-3 minutes until the cheese is golden and bubbly. Serve warm.

Stuffed Baby Eggplant Recipe Equipment Needed

1. Oven
2. Baking dish
3. Skillet
4. Knife
5. Cutting board
6. Spoon (for scooping and stirring)
7. Measuring spoons
8. Measuring cups
9. Foil
10. Mixing bowl
11. Spatula or wooden spoon
12. Broiler (optional, if using Parmesan cheese)

FAQ

• Can I use another type of cheese instead of feta? Yes, you can substitute feta with goat cheese or ricotta for a similar creamy texture.
• How can I make this dish vegan? To make the dish vegan, omit the feta and Parmesan cheese or replace them with vegan cheese alternatives.
• What can I use instead of quinoa or rice? You can substitute cooked bulgur, couscous, or barley for a different texture and flavor.
• Are there other nuts I can use besides pine nuts? Yes, you can use chopped walnuts, almonds, or pecans as an alternative to pine nuts.
• Is it necessary to toast the pine nuts? Toasting the pine nuts enhances their flavor, but it’s optional if you prefer them untoasted.
• Can I prepare this dish in advance? Yes, you can assemble the stuffed eggplants and refrigerate them covered for up to a day before baking.
• What can I serve with stuffed baby eggplants? This dish pairs well with a fresh green salad or a side of garlic bread.

Stuffed Baby Eggplant Recipe Substitutions and Variations

• For baby eggplants, you can substitute with small zucchinis or mini bell peppers.
• Instead of quinoa or rice, try using couscous or bulgur.
• Replace feta cheese with goat cheese or ricotta for a creamy alternative.
• Pine nuts can be swapped with chopped walnuts or almonds for a different nutty texture.
• If you don’t have fresh parsley, you can use fresh basil or cilantro for a different flavor profile.

Pro Tips

1. Pick the Perfect Eggplants Choose baby eggplants that are firm to the touch and have smooth, shiny skins. This ensures they’re fresh and will hold up well during baking.

2. Enhance the Filling’s Flavor Before adding the onion, you can lightly toast the pine nuts in the skillet to bring out their nutty flavor, adding an extra dimension to the stuffing.

3. Fine-Tune the Seasoning Taste the stuffing mixture before filling the eggplants to adjust seasoning. Consider adding a squeeze of lemon juice or a pinch of red pepper flakes for a touch of brightness or heat.

4. Optimize Baking For even baking, ensure that the stuffed eggplants are in a single layer in the dish. If they vary in size, consider arranging them to ensure they’re all cooked through simultaneously.

5. Perfect the Presentation Garnish the finished dish with a little extra chopped parsley or a drizzle of high-quality olive oil before serving to enhance both appearance and flavor.