| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 12g | 4g | 33g |
| sugars | fibre | protein | salt |
| 8g | 9g | 10g | 0.6g |
Why I Love Spanish Stuffed Eggplants with Quinoa
There are some recipes that truly excite the palate, blending incredible flavors in unexpected ways, and this Spanish offering, Stuffed Eggplants with Quinoa, is certainly one of those. Whilst my kitchen usually resonates with the Southern charm of hearty biscuits and fried chicken, every now and then I love to experiment with tastes from farther afield. This dish, in particular, has garnered a special place on my dining table. And, might I add, it’s a wonderful surprise for guests expecting my typical coastal seafood staples!
The Stuffed Eggplants with Quinoa – A Spanish Delight
The inspiration for this Spanish dish came to me during a surf vacation in northern Spain (yes, my love for the waves always finds a way to manifest itself in my food!). The locals there have a special knack for pairing locally grown, fresh produce with aromatic spices culminating in rich and hearty meals. This recipe kind of reminds me of that trip – organic ingredients blended in a carnival of flavors.
This recipe is quite similar to the vegetarian stuffed peppers we cook here in the South, but the use of eggplant and quinoa gives it a unique Spanish twist. The added cumin and paprika are borrowed from traditional Spanish cuisine and they do an amazing job at lifting the flavors of the eggplant and quinoa. I love to serve these stuffed eggplants as a main dish, but you could also pair it with a simple green salad or even some grilled seafood for a more substantial meal.
A Chef’s Inspiration for Stuffed Eggplants with Quinoa
While this delicious Stuffed Eggplants with Quinoa often feels like a recipe born purely from my own wanderlust, it would be amiss not to mention the influence of the renowned Spanish chef, Fermín Acosta. Known for his innovative approach to traditional cuisine, Acosta’s dishes often pivot on the marvellous balance he creates between locally-sourced ingredients and intricate flavor profiles. I remember being enthralled with a similar dish at his celebrated eatery while visiting Spain, and I wanted to recreate that experience at home.
Embracing simplicity while exploring robust flavors, this Stuffed Eggplants with Quinoa is one of those recipes that offer a delicious journey into the heart of Spanish cooking. Even if your taste buds are more accustomed to Southern soul food, like mine, I guarantee you’ll savor each bite of these stuffed eggplants and their exquisite Mediterranean notes. Grab your apron, let’s get cooking!
What You’ll Need
- 3 medium-sized eggplants
- 2 cups of cooked quinoa
- 2 tablespoons of olive oil
- 1 small red onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 ounce) diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded Manchego cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
Method
Step One
To start, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While it is heating, cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch shell. You can chop the flesh and set it aside for later use.
Step Two
In a large pan, heat the olive oil over medium heat. Add the chopped eggplant flesh, red onion, garlic, red bell pepper and green bell pepper. Cook these for about 5 to 7 minutes or until they are soft.
Step Three
Next, stir in the canned diced tomatoes, cooked quinoa, cumin, paprika, salt, and black pepper. Allow this mixture to simmer for about 5 minutes.
Step Four
After the vegetable and quinoa mixture has simmered, spoon it into the hollowed eggplants. Place these stuffed eggplants on a baking sheet and cover them with foil. Bake in your preheated oven for 20 minutes.
Step Five
Remove the foil and sprinkle the tops of each eggplant half with the shredded Manchego cheese. Put them back in the oven for another 10 to 15 minutes, or until the cheese is melted and golden.
Step Six
Finally, garnish the hot, fresh Stuffed Eggplants with Quinoa with chopped parsley and basil before serving. Enjoy your flavorful and healthy meal!
