Eggplant stuffed with quinoa, cherry tomatoes, chickpeas, and feta
Instructions
Slice the eggplants lengthwise; score them with a knife, then season with salt, pepper, and extra virgin olive oil to taste. Place them on a baking sheet and bake in a preheated oven at 180°C for about 25 minutes, turning them halfway through cooking.
Rinse the quinoa under running water, cook it in boiling salted water for 15 minutes, drain it, and set it aside.
Cut the cherry tomatoes in half and season them with a pinch of salt and oregano; mash the chickpeas with a fork or blend them.
Using a spoon, scoop out the flesh from the eggplants; mix the cooked quinoa with the chickpeas, the eggplant flesh, the cherry tomatoes, and the crumbled feta.
Drizzle with a little extra virgin olive oil, and season with oregano and basil to taste.
Stuff the eggplant halves with the quinoa mixture and bake in a preheated oven at 200°C for about 30 minutes, or until lightly golden on top.
