Quinoa stuffed eggplant, with all of its comforting and aromatic ingredients, makes for a wonderfully healthy and filling meal, complete with a greek yogurt cucumber dip!

Eggplant is a staple Mediterranean ingredient, and one of my personal favorites! I love cooking it to tender perfection, whether in a hearty stew, simply roasted, or even stuffed one like this !

A Few Tips

How to choose eggplant?

Many people have trouble with the slightly bitter taste of eggplant. This starts with selecting good eggplant. Look for eggplant that is smooth with a shiny skin (no wrinkles). It should feel firm and spring back when you touch it.

Roast the eggplant until the flesh is tender and nicely browned (deep golden brown). Under-cooked eggplant is spongy and unpleasant to eat, but when properly roasted, eggplant is silky smooth, sweet and earthy. Be patient and allow the eggplant to roast until super tender, you should be able to easily push the flesh down.

To assemble the stuffed eggplant, place the roasted eggplant halves in the serving platter first. This is less messy than having to transfer already stuffed eggplant to a serving dish.

To make this recipe ahead, you can roast the eggplant one day in advance.

Let it cool completely and properly store it, flesh side up, in a tight-lid container. Bring it to room temperature and follow the recipe to stuff it. (This recipe can be served at room temperature).

You can use Rice, Wild rice, Couscous ,or any other millet of your choice.

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