Recipe: Stuffed Fairy Tale Eggplant with Quinoa & Feta

Tender roasted fairy tale eggplant filled with fluffy quinoa, savory feta, garlic, and herbs makes for an easy, satisfying meal. Since two fairy tale eggplants are roughly the same size as one large globe eggplant, this recipe works beautifully with either option depending on what’s fresh at your local farmers market.

Ingredients

For the eggplant:

  • 2 Fairy Tale eggplants (about the size of 1 large globe eggplant)
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper

For the filling:

  • 1 cup cooked quinoa
  • ½ cup crumbled feta cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper

For serving (optional):

  • Chopped fresh parsley
  • Lemon wedges
  • Extra crumbled feta

Instructions

1. Prepare the eggplant.

  • Preheat oven to 400°F.
  • Slice the Fairy Tale eggplants in half lengthwise.
  • Using a spoon, gently scoop out some of the flesh, leaving about a ¼-inch border
  • around the edges to create a sturdy shell.
  • Roughly chop the removed eggplant flesh and set aside.

2. Cook the filling.

  • Heat 1 tablespoon olive oil in a skillet over medium heat.
  • Add the onion and cook for 4–5 minutes until softened.
  • Stir in the garlic and chopped eggplant flesh and cook another 3–4 minutes until tender.
  • Remove from heat and stir in the cooked quinoa and feta cheese.
  • Season with salt and pepper to taste.

3. Stuff the eggplants.

  • Divide the quinoa mixture evenly among the eggplant halves, gently pressing the filling into each one.
  • Place on a parchment-lined baking sheet.
  • Drizzle lightly with olive oil.

4. Roast.

  • Bake for 30–35 minutes, or until the eggplant is tender and the tops are lightly golden.
  • 5. Serve.
    Garnish with chopped parsley, extra feta, and a squeeze of fresh lemon if desired.
    Serve warm as a light entrée or alongside a fresh salad.

Notes

  • For extra protein, serve over rice with crispy tofu or grilled chicken.
  • Any cauliflower pieces that break off can be roasted alongside the steaks and tossed with the remaining sauce.
  • The sauce is also fantastic doubled and used as a dressing for a simple cucumber and herb salad alongside the cauliflower.