Christmas Stuffed Eggplant

1.Preheat the oven to 375°F (190°C).

2.Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the scooped-out flesh.

3.In a large bowl, combine the cooked quinoa, chopped walnuts, dried cranberries, feta cheese, parsley, garlic, oregano, paprika, cinnamon, nutmeg, cayenne pepper, and the chopped eggplant flesh. Mix well.

4.Season the mixture with salt and pepper to taste.

5.Stuff the eggplant halves with the quinoa mixture, pressing down gently to pack the filling.

6.Place the stuffed eggplants on a baking sheet and drizzle with olive oil.

7.Cover the baking sheet with foil and bake for 30 minutes.

8.Remove the foil and bake for an additional 15-20 minutes, or until the eggplants are tender and the filling is golden brown.

9.Serve the Christmas Stuffed Eggplant hot and enjoy the festive flavors!