Lavish Mediterranean Stuffed Eggplant with Herbed Quinoa and Pomegranate

Ingredients

• 2 large eggplants, halved lengthwise
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup red onion, finely chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 cup pomegranate seeds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Scoop out the flesh of the halved eggplants, leaving a 1/2-inch shell. Chop the flesh and set aside.
3. 03
   Brush the eggplant shells with 1 tablespoon of olive oil, season with salt and pepper, and place them on a baking sheet, cut side up. Roast for 25 minutes.
4. 04
   In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, lower the heat, and simmer covered for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
5. 05
   In a skillet, heat the remaining olive oil over medium heat. Sauté the chopped eggplant flesh, red onion, and garlic until softened, about 5 minutes.
6. 06
   Stir in the cherry tomatoes, cumin, coriander, cooked quinoa, parsley, mint, salt, and black pepper. Cook for another 2-3 minutes, mixing well.
7. 07
   Remove the eggplant shells from the oven and fill each with the quinoa mixture. Return to the oven and bake for an additional 10 minutes.
8. 08
   Garnish with pomegranate seeds and serve warm. Enjoy the vibrant flavors and beautiful presentation.