Quinoa Stuffed Eggplant

Name: Quinoa Stuffed Eggplant
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 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

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Quinoa Stuffed Eggplant

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

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!