Eggplant Stuffed with Quinoa and Goat Cheese

Eggplant-Stuffed-with-Quino

I love stuffing vegetables!  It keeps things interesting.  This stuffing can also be eaten on it’s own, made vegetarian, or used to stuff different veggies.  Served with a nice green salad, it’s a meal on it’s own.

This is a great way to stretch your meat budget.  I only used 1/2 lb to create a very hearty filling meal.  Quinoa is also an excellent source of protein.

  • 2 Cups Cooked Quinoa
  • 1 Onion, diced
  • 1 Garlic Clove, minced
  • 1 Cup Packed Baby Spinach Leaves
  • 1 Tbsp Fresh Parsley, chopped
  • 2 Tbsp Olive Oil
  • 1/2 lb Grass-fed Ground Beef
  • 3 Eggplants
  • 4 Oz Goat Cheese
  • Salt and Pepper to taste

Slice Eggplants in half.  Scoop out the center, leaving about 1/2 inch “wall” around the edges.  Dice up the eggplant you scooped out.

Eggplant-waiting-to-be-stuf

Brush the eggplant halves with oil, sprinkle with salt and pepper, and roast in a 400° oven for 20 minutes while you make the stuffing.

Saute together the onions and ground beef in the olive oil until cooked through.  Season the meat with salt and pepper.  Add diced eggplant, onion, garlic and cook until softened, about 5 minutes.   Lastly add the spinach, parsley, quinoa and 3 oz of goat cheese.  Cook until the spinach is wilted and the goat cheese is melted.  Stir the mixture thoroughly so the goat cheese coats everything.   Taste and season with more salt and pepper if necessary.

Eggplant Stuffed with Quinoa and Goat Cheese 3

Take the stuffing mixture and divide evenly between your eggplants.  I ended up with a little extra, so I filled a pepper too!  Extra stuffing can be eaten alone, or it makes a great lunch.

Eggplant Stuffed with Quinoa and Goat Cheese 5

Take the remaining goat cheese and crumble on top.

Eggplant Stuffed with Quinoa and Goat Cheese 4

Since your filling is already cooked, this won’t need much time to bake.  375° for 15 minutes.

Your pepper may fall, it will still taste good.  If anyone knows a secret to keeping them upright, please share.

Eggplant Stuffed with Quinoa and Goat Cheese 6

Eggplant Stuffed with Quinoa and Goat Cheese full size

Makes 6 Eggplant Halves(and maybe a pepper or 2!)

Tips and Substitutions:

  • Replace the Quinoa with rice or couscous.
  • Can be made without the beef for a vegetarian option.
  • Eggplant can be baked and stuffed, then refrigerated until ready for the final baking(may take longer to heat through).

Shared with: Melt in Your Mouth Mondays, and Foodie Fridays.

Comments

    • says

      Food safety guidelines indicate that cooked meat should be refrigerated for no more than 3-4 days. The stuffing could be frozen after that point, but the eggplant may get a little mushy in the freezer. Hope you enjoy it!

  1. TerryM says

    Great recipe! I used ground lamb & threw in a 14 oz can of diced tomatoes just because. My boyfriend says it’s a keeper ;) We have plenty of stuffing leftover for some other tasty meal.

  2. says

    Looks delish!
    As for the peppers, if you slightly cut off the bottoms to make a flatter surface, they should stand up for you. You only need a slight trim, not all the way through.

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