Stuffed eggplant baked to perfection with potatoes is a Greek classic. We provided a creative alternative by filling them with light quinoa, sweet onion and a feta and pomegranate topping. Dazzle your family with a new spin on an old classic. The filling is so good, you can serve it on its own as a Greek twist on tabouli! Two recipes in one. This version was a development by our very own, Anna Gass (Kosterina Executive Chef).
4 medium eggplants
1 tsp salt
1 tsp freshly ground pepper
3 tsp Kosterina Extra Virgin Olive Oil
1 cup quinoa
1/4 cup fresh squeezed lemon juice, (2 lemons)
1/2 cup Kosterina Extra Virgin Olive Oil
1 tsp kosher salt
1 tsp freshly ground pepper
1/2 cup red onion, chopped fine
1/2 cup chopped fresh mint leaves
1/2 cup chopped Italian parsley
2 cups feta, diced small
1 cup pomegranate seeds, for garnish
Preheat oven to 350°F
Cut each eggplant in half lengthwise and carve a cross hatch across the flesh side. Season with a sprinkle of salt and pepper and a drizzle of olive oil.
Place flesh side face down on a baking sheet and place them in the oven.
Bake for 35 to 40 minutes, until the eggplant is completely soft and the flesh has begun to brown.
While the eggplant is in the oven, make the filling.
Cook the quinoa according to package directions and drain. Toss in lemon juice and oil and mix to combine.
Add salt, pepper, chopped red onion, mint, parsley and feta.
Remove the eggplant from the oven and carefully scoop out the flesh. Add the flesh to the quinoa mixture and mix to combine.
Scoop the filling equally into the four eggplant shells and return to the oven for 20 minutes.
Remove to a serving dish and top with pomegranate seeds.
Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.
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