Description
These stuffed eggplant rings are a deliciously unique twist on traditional baked eggplant. Each golden ring is filled with a savory blend of grains, vegetables, and cheese, making them perfect for any occasion.
Ingredients
Scale
- 2 large eggplants, sliced into thick rings
- 1 cup cooked quinoa or rice
- 1/2 cup cherry tomatoes, diced
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup feta cheese or vegan alternative, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, mix cooked quinoa or rice, chopped tomatoes, onion, garlic, feta, parsley, paprika, salt, and pepper.
- Slice eggplants into ¾-inch rings and scoop out the centers, keeping the bottoms intact.
- Arrange eggplant rings on the tray, brush with olive oil, and spoon in the filling.
- Bake for 25 to 30 minutes until eggplant is tender and tops are golden.
- Let cool slightly, then garnish with extra parsley or chili flakes.
- Serve warm as a main or side dish.
Notes
- Salt eggplant slices for 15 minutes to remove bitterness.
- Use a melon baller for neater hollowing.
- Broil the rings for 2 minutes for crispier tops.
- Pairs well with yogurt-garlic or tahini sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: stuffed eggplant, vegetarian dinner, baked eggplant, healthy meal, Mediterranean dish