Are you ready to take your taste buds on a delightful journey with a dish that's as nutritious as it is delicious? Dive into the world of "Stuffed Eggplant a la Richard Simmons," where vibrant flavors and wholesome ingredients come together in perfect harmony! This American-inspired recipe not only showcases the versatility of eggplants but also transforms them into a hearty meal that's sure to impress. With a prep time of just 20 minutes and a total cooking time of 1 hour, you'll have a stunning dish that serves two, perfect for a cozy dinner or a romantic evening at home. Read on to discover how to create this culinary masterpiece that will leave you craving more!
Ingredients
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 cup marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the eggplants in half lengthwise. Using a spoon, carefully scoop out the inner flesh, leaving a 1/4-inch thick shell. Chop the scooped eggplant flesh into small cubes.
- Brush the eggplant shells with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 15 minutes until slightly softened.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the diced onions and bell peppers until they become soft and translucent, about 5 minutes.
- Add minced garlic and chopped eggplant cubes to the skillet. Cook for an additional 3-4 minutes until the eggplant becomes tender.
- Stir in the cooked quinoa, oregano, salt, and pepper. Mix thoroughly to combine all ingredients.
- Remove the eggplant shells from the oven and flip them cut-side up. Fill each shell generously with the quinoa and vegetable mixture.
- Pour marinara sauce over the stuffed eggplant shells, ensuring even coverage.
- Return to the oven and bake for an additional 20-25 minutes until the tops are golden and the filling is heated through.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose the Right Eggplants: Opt for medium-sized eggplants that feel firm to the touch. They should have a glossy skin and no blemishes for the best flavor and texture.
- Don’t Skip the Roasting: Roasting the eggplant shells before stuffing them enhances their flavor and ensures they’re tender yet sturdy enough to hold the filling.
- Customize Your Filling: Feel free to add your favorite vegetables or even some cheese to the quinoa mixture for an extra layer of flavor. Spinach, mushrooms, or feta cheese make excellent additions!
- Marinara Sauce Variations: Experiment with different marinara sauces, such as spicy arrabbiata or a homemade version, to give your dish a unique twist.
- Garnish for Presentation: A sprinkle of fresh herbs like basil or parsley not only adds a pop of color but also enhances the dish's freshness and flavor.
- Serve with a Side: Pair your stuffed eggplants with a light salad or crusty bread to make a complete meal that’s satisfying and balanced.
- Leftover Magic: If you have any leftover filling, it makes a great addition to salads or can be used as a filling for wraps the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
