Go Back
Mediterranean Quinoa Stuffed Eggplant Boats topped with feta cheese, cherry tomatoes, basil, and tri-color quinoa.

Mediterranean Quinoa Stuffed Eggplant Boats

This hearty, nutrient-dense Mediterranean dish features tender roasted eggplant halves stuffed high with a flavorful tri-color quinoa mixture, sweet blistered cherry tomatoes, herbs, and crumbled feta cheese. Finished with fresh basil, extra virgin olive oil, and lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Greek
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Eggplant:
  • - 2 medium globe eggplants halved lengthwise
  • - 2 tbsp extra virgin olive oil
  • - 1/2 tsp fine sea salt
  • - 1/4 tsp freshly ground black pepper
For the Quinoa Filling:
  • - 1 tbsp extra virgin olive oil
  • - 1 small red onion finely diced
  • - 2 cloves garlic minced
  • - 1 cup cherry tomatoes quartered
  • - 1 tsp dried oregano
  • - 1 cup cooked tri-color quinoa
  • - 2 tbsp fresh parsley finely chopped (optional)
  • - Salt and freshly ground black pepper to taste
For the Topping & Finish:
  • - 1/2 cup feta cheese crumbled (or goat cheese alternative)
  • - 1/4 cup fresh basil leaves sliced into ribbons (chiffonade)
  • - 1 tbsp extra virgin olive oil for drizzling
  • - 1 fresh lemon cut into wedges

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Score the cut flesh of halved eggplants in a diagonal crosshatch diamond pattern, taking care not to pierce through the outer skin.
  3. Brush cut sides with 2 tbsp extra virgin olive oil, season with salt and black pepper, and place cut-side down on the baking sheet.
  4. Roast for 25 to 30 minutes until flesh is completely tender and skins are wrinkled.
  5. While eggplants roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced red onion for 3 to 4 minutes until translucent.
  6. Add minced garlic and dried oregano; sauté for 1 minute until fragrant.
  7. Add quartered cherry tomatoes and cook for 2 minutes until slightly softened.
  8. Turn off heat and stir in cooked tri-color quinoa and optional fresh parsley. Season filling with salt and black pepper to taste.
  9. Remove roasted eggplants from oven, flip cut-side up, and gently press center flesh down with a spoon to form boat cavities.
  10. Divide quinoa filling evenly among eggplant boats, mounding it high.
  11. Top stuffed boats with crumbled feta cheese and return to oven for 3 to 5 minutes until cheese is warm and softened.
  12. Garnish with fresh basil ribbons, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice before serving.

Notes

- To make vegan, replace feta cheese with a plant-based dairy-free feta alternative or nutritional yeast.
- Do not scoop out the eggplant flesh after roasting; pressing it down keeps all nutritional fiber in the boat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.