Stuffed Eggplants with Feta

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Preheat your oven to 375°F (190°C).

Ingredients quick view

2 medium eggplants

1 cup crumbled feta cheese

1/2 cup cooked quinoa

1 small onion, diced

2 cloves garlic, minced

2 tomatoes, chopped

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

2 tablespoons olive oil

salt

pepper

For extra flavor, let the filling cool before stuffing the eggplants to keep the cheese from melting too much.

Ensure to season each component of the filling to enhance the overall flavor of the dish.

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