Mini Papoutsakia with Quinoa and Feta

A delicious twist on the traditional Greek Papoutsakia, this recipe features mini eggplants stuffed with a hearty quinoa and feta filling. Perfect for a light meal or appetizer, it's both nutritious and satisfying.

Steps

1. Preheat the oven to 375°F (190°C). 2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the skin. Reserve the flesh for the filling. 3. Brush the eggplant halves with olive oil and place them on a baking sheet. 4. In a pan, heat olive oil over medium heat, add chopped onion and minced garlic, and sauté until translucent. 5. Chop the reserved eggplant flesh and add it to the pan, cooking for an additional 3-4 minutes. 6. Stir in the cooked quinoa, feta cheese, oregano, salt, and pepper. Mix well. 7. Stuff the eggplant halves with the quinoa mixture and bake for 25-30 minutes, until the eggplants are tender. 8. Garnish with fresh parsley before serving.

1 small eggplant 1/4 cup cooked quinoa 1/4 cup crumbled feta cheese 1/4 small onion, finely chopped 1 clove garlic, minced 1 tablespoon olive oil 1/4 teaspoon dried oregano Salt and pepper to taste 1 tablespoon chopped fresh parsley (for garnish)