Delicious and easy recipe for baked eggplant
Often considered the crown jewel of Mediterranean cuisine, the eggplant is a versatile and nutritious vegetable that can transform an ordinary dish into a culinary masterpiece. Whether you're cooking with eggplant for the first time or are a seasoned pro, there's something magical about how this humble vegetable can absorb flavors, crisp up beautifully, and develop a delicious, creamy texture. In today's recipe, we'll delve into the art of baking eggplant, creating a dish that's both satisfying and easy to prepare. This recipe is perfect for a midweek dinner, a healthy side dish, or even the star of your next dinner party. Let's find out how to turn this garden favorite into a delectable, oven-roasted delight!
Eggplant recipe
4 servings, 40 minutes
Ingredients
- 2 medium-sized eggplants
- 250g cooked quinoa
- 120g Greek yogurt
- 150g crumbled feta cheese
- 2 cloves of garlic, chopped
- Fresh radish microgreens for garnish
For the sauce:
- 120ml vegetable broth
- 3 tablespoons light soy sauce
- 1 tablespoon of maple syrup (or brown sugar)
- 1 tablespoon cornstarch
preparation
- Preheat the oven to 190°C.
- Halve the eggplants lengthwise and scoop out the flesh, leaving a 1/4-inch thick skin. Dice the scooped-out flesh and set aside.
- Brush the eggplant halves with olive oil, season with salt and pepper and bake for 20-25 minutes until soft.
- Sauté chopped garlic and diced eggplant flesh in 1 tablespoon of olive oil until soft.
- Mix the sautéed mixture with the cooked quinoa and season to taste.
- Fill the baked eggplant halves with the quinoa mixture, top with Greek yogurt and crumbled feta.
- Bake for another 10 minutes until cooked through.
- Garnish with fresh radish microgreens and serve immediately. 🌿🍆
