Delicious and easy baked eggplant recipe
Eggplant, often considered the crown jewel of Mediterranean cuisine, is a versatile and nutritious vegetable that can transform an ordinary dish into a culinary masterpiece. Whether you're new to cooking with eggplants or a seasoned pro, there's something magical about how this humble vegetable can absorb flavors, crisp up beautifully, and offer a delightful, creamy texture. In today's recipe, we're diving into the art of baking eggplants, creating a dish that’s both satisfying and simple to prepare. This recipe is perfect for weeknight dinners, a healthy side dish, or even the star of your next dinner party. Let's explore how to elevate this garden favorite into a mouthwatering, oven-roasted delight!
Eggplant Recipe
Ingredients
-
2 medium eggplants
-
1 cup cooked quinoa
-
1/2 cup Greek yogurt
-
1/4 cup crumbled feta cheese
-
2 cloves garlic, minced
-
Fresh radish-microgreens for garnish
Instructions
-
Preheat the oven to 375°F (190°C).
-
Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell. Dice the scooped-out flesh and set aside.
-
Brush the eggplant halves with olive oil, season with salt and pepper, and bake for 20-25 minutes until tender.
-
Sauté minced garlic and diced eggplant flesh in 1 tbsp olive oil until soft.
-
Mix the sautéed mixture with cooked quinoa, then season to taste.
-
Fill the baked eggplant halves with the quinoa mixture, top with Greek yogurt and crumbled feta.
-
Bake for another 10 minutes until heated through.
-
Garnish with fresh radish microgreens and serve immediately. 🌿🍆
