Measurements

• 2 medium eggplants
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 2 tomatoes
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 2 tablespoons lemon juice
• Salt to taste
• Black pepper to taste
• 1/2 cup feta cheese, crumbled
• 2 tablespoons pine nuts

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell.
• Chop the scooped eggplant flesh and set aside.
• Place eggplant shells on a baking sheet, brush with olive oil, and bake for 15 minutes.
• Cook quinoa according to package instructions.
• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Add chopped eggplant flesh and tomatoes, cook until soft.
• Stir in cooked quinoa, parsley, mint, lemon juice, salt, and pepper.
• Remove from heat and mix in feta cheese.
• Stuff eggplant shells with the quinoa mixture.
• Sprinkle pine nuts on top.
• Bake stuffed eggplants for 20-25 minutes until heated through.
• Serve warm.

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