Ingredients
- 2 Eggplants, halved and hollowed out
- 1 Cup Cooked quinoa
- 1 Cup Spicy Bariolè Olives, pitted and chopped
- 1 Tomato, diced
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1/4 Cup Organic Extra Virgin Olive Oil
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Preheat the Oven:
1. Preheat the oven to 200°C (400°F).
Prepare the Filling:
2. In a large skillet, heat the Organic Extra Virgin Olive Oil over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the tomato and chopped olives, and cook for 5 minutes.
4. Mix the cooked quinoa with the sautéed vegetables and Spicy Bariolè Olives. Season with salt and pepper to taste.
Stuff the Eggplants:
5. Stuff the hollowed eggplants with the quinoa mixture.
Bake:
6. Place the stuffed eggplants on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
Garnish and Serve:
7. Garnish with fresh parsley before serving.
— Serving Time: Immediately after baking.
— Preparation Time: 25 minutes
— Baking Time: 25-30 minutes
