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Roasted Harissa Stuffed Eggplant
Roasted eggplant halves stuffed with a savory harissa quinoa filling, drizzled with a creamy, lemony yogurt sauce, then topped with fresh parsley. Every bite of this Roasted Harissa Stuffed Eggplant recipe is full of flavor! This healthy vegetarian dinner recipe is elegant and SO delicious, yet incredibly easy to make.
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American, Mediterranean
Diet Gluten Free
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 Servings
Calories 349 kcal
Eggplant 2 large eggplants halved 2 Tablespoons olive oil 1 generous pinch salt/pepper to taste Filling 2 cups cooked quinoa 1 1/2 cups very finely chopped kale 2 Tablespoons olive oil 1 medium shallot diced 2 teaspoons minced garlic 1/4 - 1/3 cup harissa sauce depending on spice preference 1 Tablespoon tomato paste salt/pepper to taste 1/4 cup water 1/4 cup fresh chopped parsley Yogurt Sauce 1/2 cup plain Greek yogurt 2 Tablespoons lemon juice 1 teaspoon minced garlic 1/4 teaspoon ground cumin 1/2 teaspoon salt
Preheat the oven to 425 degrees F.
Cut each eggplant in half, lengthwise, and scoop out some of the flesh.
Add to a baking sheet, cut side up.
Drizzle with the olive oil, then top with salt and pepper.
Bake for 30-35 minutes or until the eggplant is fork tender. It will depend on how large the eggplant is.
Meanwhile, heat the olive oil in a skillet over medium heat.
Add the diced shallot and minced garlic and saute for 3-5 minutes.
Add in the tomato paste and harissa sauce and cook for 1-2 more minutes.
Add in all remaining ingredients for the filling mixture and saute over low heat for about 5 minutes to let the flavors blend.
Whisk together all ingredients for the yogurt sauce and set aside.
When the eggplants are done, remove from the oven and add the quinoa filling, then drizzle with the yogurt sauce.
Top with fresh parsley if desired and enjoy!
Serving: 1 Eggplant Half | Calories: 349 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 17 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 0.003 g | Cholesterol: 1 mg | Sodium: 686 mg | Potassium: 977 mg | Fiber: 12 g | Sugar: 13 g | Vitamin A: 3064 IU | Vitamin C: 42 mg | Calcium: 149 mg | Iron: 3 mg