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6. Combine the cooked eggplant mixture, quinoa, tomato, beans,
vinegar, oregano, feta, and remaining ⁄ 2 teaspoon each of salt
1
and pepper.
7. Stuf each eggplant boat with the mixture and place them on the
prepared baking sheet.
8. Bake for 45 minutes or until the eggplant is tender.
9. Serve hot.
Serves 4. Prep time: 20 minutes. Cooking time: 55 minutes.
Total time: 1 hour, 15 minutes.
Per serving: Calories: 706 Fat: 14.5g Saturated Fat: 7.1g Protein: 40g
Carbohydrates: 109.8g Fiber: 39.9g
Vegetarian Dinners 161
