Stuffed eggplant with quinoa 340 kcal per serving.

Ingredients

• 1 eggplant
• 75 g cooked quinoa
• ½ chopped tomato and ½ onion Chopped tomato and onion
• 25 g crumbled feta cheese
• mint and olive oil

Step by step

1. 1

   Cut the eggplants in half and roast for 25 minutes at 200 °C.

2. 2

   Remove the flesh and chop.

3. 3

   Mix the flesh with quinoa, tomato, onion and mint.

4. 4

   Stuff, cover with feta and roast for another 15 minutes.