Ingredients
• 2 eggplants, halved and hollowed out
• 1 cup cooked quinoa
• 1 cup spicy black olives, pitted and chopped
• 1 tomato, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup 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 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 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.
