Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g), halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup cooked quinoa
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups fresh baby spinach, chopped
  • 1 cup diced canned tomatoes, drained
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, finely diced
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup crumbled feta
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp panko breadcrumbs

Instructions:

  1. Score the flesh of the halved eggplants in a diamond pattern, being careful not to pierce the skin.
  2. Brush the scored side with 1 tbsp of olive oil and sprinkle with salt. Place cut-side down on a parchment-lined sheet.
  3. Bake at 400°F (200°C) for 20 minutes.
  4. Remove from the oven and use a spoon to scoop out the center flesh, leaving a 1/4 inch border to create a boat.
  5. Heat the remaining olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent.
  6. Stir in the diced tomatoes, chickpeas, dried oregano, and smoked paprika. Cook for 5 minutes until tomatoes soften.
  7. Stir in the cooked quinoa and chopped spinach. Cook just until the spinach wilts.
  8. Remove from heat and stir in the lemon juice.
  9. Spoon the filling mixture generously into the hollowed eggplant shells, pressing down slightly.
  10. Sprinkle evenly with crumbled feta and panko breadcrumbs.
  11. Bake for another 20–25 minutes until the eggplant edges are tender and the cheese is bubbly.
  12. Garnish with fresh parsley immediately before serving.