High Protein Berenjenas Rellenas

Elevate your weeknight dinners with these High Protein Berenjenas Rellenas, a Mediterranean-inspired twist on stuffed eggplants. Packed with wholesome ingredients like roasted eggplant, hearty chickpeas, and fluffy quinoa, this dish offers a flavorful and nutritious boost. A medley of warm spices, including cumin and coriander, brings depth to the filling, while tangy feta cheese and fresh parsley add vibrant, savory notes. Perfect for vegetarians or anyone seeking a satisfying, protein-rich meal, these baked eggplant boats are both healthy and indulgent. Ready in just over an hour and ideal for meal prep, serve these stuffed eggplants with a crisp side salad or warm crusty bread for a complete, gourmet experience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 yellow onion
• 3 garlic cloves
• 1.5 cups cherry tomatoes
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 0.5 cup feta cheese, crumbled
• 0.25 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border to form a boat. Place the scooped flesh in a bowl and chop it finely.

Step 3

Brush the insides of the eggplant halves with 1 tablespoon of olive oil and arrange them on a baking sheet, cut side up. Bake for about 20 minutes until tender.

Step 4

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Stir in the garlic and cook for another minute until fragrant.

Step 6

Add the chopped eggplant flesh and cook for about 5 minutes until softened.

Step 7

Stir in the cherry tomatoes, chickpeas, cooked quinoa, cumin, coriander, salt, and black pepper. Cook for another 5 minutes until heated through.

Step 8

Remove the skillet from the heat and stir in the crumbled feta, parsley, and juice of half a lemon.

Step 9

Spoon the mixture evenly into the baked eggplant halves.

Step 10

Return the stuffed eggplants to the oven and bake for another 15 minutes until the tops are golden and heated through.

Step 11

Before serving, squeeze the remaining half lemon over the top for added freshness.

Step 12

Serve warm with a side of your choice, such as a simple salad or crusty bread.

Nutrition Facts

Serving size	1242.5 grams (1242.5g)

Amount per serving	% Daily Value*
Calories	1276

Total Fat 64.70g	83%
Saturated Fat 22.30g	112%
Polyunsaturated Fat 2.70g
Cholesterol 100mg	33%
Sodium 4403mg	191%
Total Carbohydrate 137.00g	50%
Dietary Fiber 31.80g	114%
Total Sugars 31.30g
Protein 48.20g	96%

Vitamin D 0IU	0%
Calcium 896mg	69%
Iron 15mg	83%
Potassium 2567mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 14.6%

Carbs: 41.4%