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.
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.
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.
Take the remaining goat cheese and crumble on top.
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.
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).