Ingredients

• Large eggplants - 2
• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Onion, diced - 1
• Garlic, minced - 3 cloves
• Bell pepper, diced - 1
• Tomato, diced - 1
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - ¼ cup
• Feta cheese, crumbled - ½ cup

Instructions

1. 1.

   Preheat the oven to 400°F (200°C).

2. 2.

   Cut the eggplants in half lengthwise and scoop out some flesh to create space for stuffing.

3. 3.

   Brush the cut sides of the eggplants with olive oil and sprinkle with salt. Place them cut side down on a baking sheet.

4. 4.

   Roast the eggplants in the preheated oven for about 20 minutes, or until tender.

5. 5.

   While the eggplants are roasting, rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.

6. 6.

   In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.

7. 7.

   Add bell pepper, diced tomato, cumin, paprika, salt, and black pepper. Cook for about 5 minutes until vegetables are softened.

8. 8.

   Stir in the cooked quinoa, chopped parsley, and feta cheese until well combined.

9. 9.

   Remove the eggplants from the oven and fill each half with the quinoa mixture.

10. 10.

    Return the stuffed eggplants to the oven and bake for an additional 10 minutes.

11. 11.

    Serve hot, garnished with extra parsley and feta if desired.