Mediterranean Quinoa Stuffed Eggplant

Ingredients

• 2 large eggplant, halved lengthwise
• 1 cup quinoa, uncooked
• 2 cups tomatoes, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup basil, chopped
• 1 teaspoon oregano
• 1/2 cup feta cheese, crumbled
• 2 tablespoons lemon juice

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Scoop out the flesh from the eggplant halves, leaving a 1/2-inch shell. Finely chop the eggplant flesh.