Why You’ll Love This Stuffed Eggplant with Quinoa and Feta
- It’s a complete meal in one. You really don’t need to fuss with multiple side dishes here. The eggplant, grain, protein (from the quinoa and pine nuts), and veggies are all baked together into a perfectly balanced dinner.
- The textures are just dreamy. We’re talking about soft, almost custardy eggplant against the slight chew of quinoa, the creamy crumbles of feta, and the occasional satisfying crunch from toasted pine nuts. It’s a symphony in every forkful.
- It’s wonderfully adaptable. Not a fan of feta? Try goat cheese. Out of pine nuts? Toasted walnuts or slivered almonds work beautifully. You can easily make this your own based on what’s in your pantry.
- It makes fantastic leftovers. Honestly, the flavors meld and deepen overnight. This is one of those rare dishes that might even be better the next day, cold for lunch or gently reheated.
Ingredients & Tools
- 2 medium eggplants (about 1 lb / 450 g each)
- 3 tbsp extra virgin olive oil, divided
- 1 tsp fine sea salt, plus more for salting
- 1/2 cup uncooked quinoa, rinsed well
- 1 cup vegetable broth or water
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 large tomato, seeds removed and diced
- 4 oz feta cheese, crumbled (about 1 cup)
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional, but highly recommended)
- 1 tbsp lemon juice
Tools: A sharp knife, a large baking sheet, a medium saucepan, a large skillet, a mixing bowl, and a spoon for scooping.
The quality of your olive oil and feta really makes a difference here—they’re starring flavors. And don’t skip toasting the pine nuts; that nutty aroma is a game-changer for the final dish.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your eggplants. Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin. Avoid any that look wrinkled or have soft spots. The smaller, Italian-style eggplants tend to have fewer seeds and a sweeter flavor.
- To salt or not to salt? Salting eggplants used to be essential to draw out bitterness, but modern varieties are much less bitter. I still do it for this recipe because it helps pull out some moisture, which results in a less watery, more concentrated flesh that roasts up beautifully.
- Rinse that quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can taste soapy or bitter. A good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference.
- Don’t throw away the scooped-out flesh! This is gold! We’ll chop it up and sauté it with the onions. It adds incredible depth and eggplant flavor to the filling, so nothing goes to waste.
How to Make Stuffed Eggplant with Quinoa and Feta
Step 1: First, prep the eggplants. Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise. Using a sharp paring knife, score the flesh in a crosshatch pattern, being careful not to pierce the skin. Sprinkle the cut sides generously with salt and place them cut-side down on a wire rack set over a baking sheet or in a colander. Let them sit for about 20-30 minutes. You’ll see little droplets of moisture bead up on the surface—that’s exactly what we want.
Step 2: While the eggplants are resting, cook the quinoa. Combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork. This resting time makes it perfectly fluffy.
Step 3: Now, let’s work on the filling. After the eggplants have rested, use a paper towel to pat the cut sides dry. Then, take a spoon and carefully scoop out the inner flesh, leaving about a 1/2-inch (1 cm) border all around so the shells hold their shape. Chop the scooped-out flesh into small pieces. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the chopped eggplant flesh, garlic, oregano, black pepper, and red pepper flakes. Cook for another 7-8 minutes, stirring occasionally, until the eggplant is very soft.
Step 4: It’s mixing time! In a large bowl, combine the fluffy quinoa, the sautéed eggplant and onion mixture, the diced tomato, most of the crumbled feta (save a little for topping), the toasted pine nuts, parsley, mint, and lemon juice. Give it a good stir. Taste it—this is your chance to adjust the seasoning. You might want another pinch of salt or a squeeze more lemon. The filling should be fragrant and well-combined.
Step 5: Assemble and bake. Brush the hollowed-out eggplant shells with the remaining 2 tablespoons of olive oil and place them cut-side up on your baking sheet. Divide the quinoa filling evenly among the four shells, piling it high—it’s okay if it’s mounded! Top with the reserved feta cheese. Bake for 35-45 minutes, or until the eggplant shells are tender when pierced with a knife and the tops are lightly golden. You’ll know it’s ready when your kitchen smells incredible.
Step 6: The final, most important step: let them rest. Remove the baking sheet from the oven and let the stuffed eggplants sit for about 5 minutes before serving. This allows everything to set up just a bit, making them easier to handle and ensuring the flavors have a moment to settle in. Garnish with an extra sprinkle of fresh herbs if you like.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the warm, rich eggplant.
- Warm, crusty bread — You’ll want something to sop up every last bit of the delicious juices that accumulate on the plate. A slice of sourdough or a warm pita is perfect.
- Roasted cherry tomatoes — Toss a handful with olive oil and salt and roast alongside the eggplant for the last 15 minutes. Their sweet, bursty goodness adds another layer of flavor.
Drinks
- A crisp Greek white wine — Like an Assyrtiko. Its bright acidity and citrus notes cut through the richness of the feta and complement the herbal notes beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly cleansing and refreshing between bites.
- A light-bodied red — A chilled Gamay or a Frappato would be lovely if you prefer red wine, offering fruity notes without overpowering the dish.
Something Sweet
- Honey-drizzled Greek yogurt with figs — Keep the Mediterranean theme going with this simple, elegant dessert that feels light after a satisfying meal.
- Lemon olive oil cake — A slice of this not-too-sweet cake is the perfect, bright ending. The olive oil flavor ties it back to the main course in a subtle way.
- Baklava — If you really want to go all out, a small piece of flaky, nutty, honey-soaked baklava is a classic and decadent choice.
Top Mistakes to Avoid
- Mistake: Not salting the eggplant. I know it’s an extra step, but skipping it can lead to a watery filling and steamed, rather than roasted, eggplant shells. That 20-minute wait is worth it for texture alone.
- Mistake: Overcooking the quinoa. If you cook it too long, it can become mushy and lose its distinct texture. Follow the timing, and let it steam off the heat—it makes all the difference.
- Mistake: Stuffing the shells too early. Only fill the shells once they are on the baking sheet and you’re ready to pop them in the oven. If you assemble them and then let them sit, the salt will draw more moisture into the filling.
- Mistake: Using cold feta. Let your feta come to room temperature before crumbling it. It blends into the filling much more easily and its flavor is more pronounced.
Expert Tips
- Tip: Get a good sear on the eggplant flesh. When you’re sautéing the scooped-out eggplant with the onions, let it get a little color and really break down. This caramelization adds a deep, savory base note to the entire filling.
- Tip: Toast your pine nuts in the skillet first. Before you sauté the onions, toss the pine nuts into the dry skillet over medium heat for 2-3 minutes, shaking the pan, until golden and fragrant. Remove them immediately so they don’t burn. This maximizes their flavor.
- Tip: Let the filling cool slightly. Before you mix the feta and herbs into the quinoa and eggplant mixture, let the sautéed part cool for a few minutes. This prevents the herbs from wilting and the feta from melting instantly, so everything stays distinct.
- Tip: Use the broiler for a final finish. If the cheese on top isn’t as golden as you’d like after baking, switch the oven to broil for the last 1-2 minutes. Watch it like a hawk—it can go from golden to burnt in seconds!
FAQs
Can I make this recipe ahead of time?
Absolutely, and it’s a great strategy for easy entertaining. You can prepare the entire recipe up to the point of baking. Stuff the eggplant shells, cover the baking sheet tightly with foil, and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge, but add an extra 5-10 minutes to the cooking time since they’ll be cold. The filling can also be made a day ahead and stored separately.
How should I store and reheat leftovers?
Store any leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, the oven is best for retaining texture. Place them on a baking sheet in a 350°F (175°C) oven for 15-20 minutes until heated through. The microwave will work in a pinch but can make the eggplant a bit soft.
I can’t eat quinoa. What can I use instead?
No problem! Cooked brown rice, farro, or couscous would be excellent substitutes. You’ll need about 1.5 to 2 cups of whichever cooked grain you choose. Just make sure it’s cooled before mixing it with the other filling ingredients so it doesn’t get gummy.
Is this recipe vegan-friendly?
It’s very easy to make it vegan! Simply omit the feta cheese or replace it with a firm, vegan feta alternative. You could also add a tablespoon of nutritional yeast to the filling for a subtle cheesy flavor. Just double-check that your bread for serving is vegan too.
My eggplant shells collapsed in the oven. What happened?
This usually happens if the border of flesh left in the shell was too thin (less than 1/2 inch) or if the eggplant was overripe and soft to begin with. Choosing firm, fresh eggplants and being careful when scooping are the best ways to prevent this. They’ll still taste delicious even if they slump a little!
Stuffed Eggplant With Quinoa And Feta
My favorite stuffed eggplant recipe! Tender eggplant stuffed with fluffy quinoa, salty feta, and fresh herbs. A complete, healthy Mediterranean meal that's easier than it looks. Perfect for a cozy dinner.
Ingredients
Ingredients
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2 medium eggplants (about 1 lb / 450 g each)
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3 tbsp extra virgin olive oil (divided)
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1 tsp fine sea salt (plus more for salting)
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1/2 cup uncooked quinoa (rinsed well)
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1 cup vegetable broth or water
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1 medium yellow onion (finely diced)
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3 cloves garlic (minced)
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1 tsp dried oregano
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1/4 tsp black pepper
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1/4 tsp red pepper flakes (optional, for a little heat)
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1 large tomato (seeds removed and diced)
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4 oz feta cheese (crumbled (about 1 cup))
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1/4 cup toasted pine nuts
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1/4 cup fresh parsley (chopped)
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2 tbsp fresh mint (chopped (optional, but highly recommended))
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1 tbsp lemon juice
Instructions
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First, prep the eggplants. Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise. Using a sharp paring knife, score the flesh in a crosshatch pattern, being careful not to pierce the skin. Sprinkle the cut sides generously with salt and place them cut-side down on a wire rack set over a baking sheet or in a colander. Let them sit for about 20-30 minutes. You'll see little droplets of moisture bead up on the surface—that's exactly what we want.01
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While the eggplants are resting, cook the quinoa. Combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork. This resting time makes it perfectly fluffy.02
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Now, let's work on the filling. After the eggplants have rested, use a paper towel to pat the cut sides dry. Then, take a spoon and carefully scoop out the inner flesh, leaving about a 1/2-inch (1 cm) border all around so the shells hold their shape. Chop the scooped-out flesh into small pieces. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the chopped eggplant flesh, garlic, oregano, black pepper, and red pepper flakes. Cook for another 7-8 minutes, stirring occasionally, until the eggplant is very soft.03
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It's mixing time! In a large bowl, combine the fluffy quinoa, the sautéed eggplant and onion mixture, the diced tomato, most of the crumbled feta (save a little for topping), the toasted pine nuts, parsley, mint, and lemon juice. Give it a good stir. Taste it—this is your chance to adjust the seasoning. You might want another pinch of salt or a squeeze more lemon. The filling should be fragrant and well-combined.04
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Assemble and bake. Brush the hollowed-out eggplant shells with the remaining 2 tablespoons of olive oil and place them cut-side up on your baking sheet. Divide the quinoa filling evenly among the four shells, piling it high—it's okay if it's mounded! Top with the reserved feta cheese. Bake for 35-45 minutes, or until the eggplant shells are tender when pierced with a knife and the tops are lightly golden. You'll know it's ready when your kitchen smells incredible.05
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The final, most important step: let them rest. Remove the baking sheet from the oven and let the stuffed eggplants sit for about 5 minutes before serving. This allows everything to set up just a bit, making them easier to handle and ensuring the flavors have a moment to settle in. Garnish with an extra sprinkle of fresh herbs if you like.06
