Introduction: These stuffed eggplants are a delightful and nutritious meal, filled with a savory mixture of vegetables and herbs, and topped with cherry tomatoes and melted cheese.
Ingredients: For the Stuffed Eggplants:
2 large eggplants
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1 cup cherry tomatoes, halved (reserve some for topping)
1 cup cooked quinoa or rice
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper, to taste
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, for garnish
Instructions:
Prepare the Eggplants:
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
Place the eggplant shells in a baking dish and drizzle with a tablespoon of olive oil. Season with salt and pepper. Bake in the preheated oven for about 20 minutes, until slightly softened.
Prepare the Filling:

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and softened, about 3-4 minutes.
Add the chopped bell pepper and the reserved chopped eggplant flesh. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the halved cherry tomatoes (reserving some for topping), cooked quinoa or rice, chopped parsley, basil, dried oregano, and dried thyme. Season with salt and black pepper to taste. Cook for another 2-3 minutes, until well combined and heated through.
Stuff the Eggplants:

Remove the eggplant shells from the oven. Fill each shell with the prepared vegetable mixture, pressing down lightly to pack the filling.
Top the stuffed eggplants with the reserved cherry tomato halves and sprinkle with grated mozzarella and Parmesan cheese.
Bake:

Return the stuffed eggplants to the oven and bake for another 20-25 minutes, until the cheese is melted and golden brown.
Serve:

Garnish with fresh parsley and serve hot.
Enjoy your delicious stuffed eggplants with cherry tomatoes and cheese!