PCOS Stuffed Eggplant - Mediterranean Quinoa Stuffed Eggplant
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: Eggplants, quinoa, vegetable broth, onion, garlic, bell pepper, canned tomatoes, feta cheese, fresh basil, olive oil. Low GI ingredients: Quinoa, eggplant, bell pepper, tomatoes.
Ingredients
2 medium eggplants, 1 cup quinoa (uncooked), 2 cups vegetable broth, 1 onion, 2 cloves garlic, 1 bell pepper, 1 can diced tomatoes, 1/2 cup feta cheese, 1/4 cup fresh basil, 2 tbsp olive oil, Salt and pepper to taste
Instructions
1. Preheat oven to 400F. Cut eggplants in half lengthwise. Scoop out the inside, leaving a shell about 1/4 inch thick. 2. Cook quinoa in vegetable broth as per package instructions. 3. Saute onion, garlic, and bell pepper in olive oil until soft. Add diced eggplant and tomatoes, cook until eggplant is soft. 4. Mix cooked quinoa with vegetable mixture, add feta cheese and basil. Season with salt and pepper. 5. Stuff eggplant shells with quinoa mixture. Bake for 20 minutes or until eggplants are soft.
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