Quinoa Stuffed Eggplant
Course: MainCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesCalories
345
kcalIngredients
1 eggplant
1/2 cup cooked quinoa
2 tablespoons olive oil, divided
1 medium shallot, diced (about 1/2 cup)
1 cup chopped button mushrooms about 2 cups whole
5 – 6 Tuttorosso whole plum tomatoes, chopped
1 tablespoon tomato juice from the can
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 tablespoon tahini
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Water to thin
Salt & pepper to taste
1 tablespoon chopped fresh parsley + more to garnish
Directions
- Preheat oven to 425ºF. Prepare a baking sheet and set aside.
- Cut eggplant in half, lengthwise and scoop out some flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt. Bake for 20 minutes.
- Heat remaining oil in a large skillet. Add shallots and mushrooms, fry for 5 minutes, until mushrooms have softened.
- Add tomatoes, quinoa and spices, and cook until liquid has evaporated.
- Once eggplants are cooked, reduce oven temperature to 350ºF. Fill eggplant with tomato-quinoa mixture. Bake for another 10 minutes.
- Combine together tahini, lemon, garlic, water and a touch of salt and pepper in a bowl.
- Drizzle sauce over eggplants, sprinkle with parsley and enjoy!
