Feta and Quinoa Stuffed Eggplant
Nutrition per Serving
350
Calories
12g
Protein
40g
Carbs
15g
Fat
Grocery list: Eggplant, quinoa, vegetable broth, feta cheese, tomatoes, parsley, garlic, olive oil. The quinoa in this recipe has a low GI, making it a great choice for PCOS.
Ingredients
1 large eggplant (aubergine), halved lengthwise; 1/2 cup (85g) quinoa; 1 cup (240ml) vegetable broth; 1/2 cup (75g) crumbled feta cheese; 1/2 cup (75g) diced tomatoes; 1/4 cup (15g) chopped fresh parsley; 2 cloves garlic, minced; Salt and pepper to taste; 1 tablespoon (15ml) olive oil
Instructions
1. Preheat oven to 375°F (190°C). 2. Scoop out the flesh of the eggplant halves, leaving a shell about 1/4 inch thick. 3. In a saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. 4. In a bowl, combine the cooked quinoa, feta, tomatoes, parsley, garlic, salt, and pepper. 5. Stuff the eggplant halves with the quinoa mixture. Drizzle with olive oil. 6. Bake for 30 minutes, or until the eggplant is tender.
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