Vegetarian Stuffed Eggplants

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### **Step 2: Prepare the Filling**
5️⃣ Heat **1 tablespoon olive oil** in a skillet over medium heat.
6️⃣ Add the **onion and garlic**, and sauté for **2-3 minutes** until softened.
7️⃣ Stir in the **chopped eggplant flesh, bell pepper, zucchini, and cherry tomatoes**.
8️⃣ Season with **oregano, paprika, salt, pepper, and red pepper flakes**.
9️⃣ Cook for **5-7 minutes**, stirring occasionally, until vegetables are tender.
🔟 Stir in the **cooked quinoa (or other grains)** and mix well.

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### **Step 3: Stuff and Bake**
1️⃣1️⃣ Remove the baked eggplants from the oven and **fill them with the vegetable mixture**.
1️⃣2️⃣ Sprinkle **crumbled feta cheese** on top (if using).
1️⃣3️⃣ Return to the oven and bake for another **15-20 minutes**, until the tops are golden and bubbly.

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### **Step 4: Garnish and Serve**
🌿 Sprinkle with **fresh parsley or basil** before serving.
🥗 Enjoy as a **main dish or side** with a fresh salad or warm bread.

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## **Variations & Customizations**
🌱 **Make it Vegan** – Skip the feta cheese or use dairy-free cheese.
🍚 **Try Different Grains** – Use rice, farro, or lentils instead of quinoa.
🥜 **Add Protein** – Stir in cooked chickpeas or tofu for a heartier dish.
🌶 **Spice It Up** – Add cayenne pepper or extra chili flakes for heat.

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## **Final Thoughts**
These **Vegetarian Stuffed Eggplants** are a **delicious, healthy, and versatile** dish that’s sure to impress. Whether you’re cooking for yourself, your family, or guests, this recipe is a **winner for any occasion**.

Try it today and enjoy the **perfect balance of flavors and textures** in every bite! 🍆✨