Measurements

• 2 medium eggplants
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 bell pepper
• 2 tomatoes
• 1 zucchini
• 2 cups spinach
• Salt to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 2 tablespoons parsley
• 1 tablespoon lemon juice
• 1/2 cup feta cheese, crumbled

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
• Chop the scooped eggplant flesh and set aside.
• Brush eggplant shells with olive oil and place on a baking sheet.
• Bake for 20 minutes until slightly tender.
• Rinse quinoa and cook according to package instructions.
• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until translucent.
• Add bell peppers, tomatoes, zucchini, and chopped eggplant flesh.
• Cook for 5-7 minutes until vegetables are tender.
• Stir in spinach, salt, black pepper, paprika, and cumin.
• Cook until spinach wilts.
• Mix cooked quinoa with vegetable mixture.
• Add parsley and lemon juice, stir well.
• Remove eggplant shells from oven.
• Stuff each shell with quinoa mixture.
• Top with crumbled feta cheese.
• Bake for an additional 10-15 minutes.
• Garnish with extra parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.