You’re going to fall in love with this Mediterranean quinoa-stuffed eggplant recipe! It’s full of flavor, packed with veggies, and takes just 30 minutes to make!
INGREDIENTS
1Â eggplant
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 cup cooked quinoa
1/2 teaspoon ground cumin
1 tablespoon chopped fresh parsley + more to garnish
Salt & pepper to taste
1 tablespoon tahini
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Water to thin
INSTRUCTIONS
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Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
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While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa, and spices, and cook until the liquid has evaporated.
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Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.
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When ready to serve, whisk together tahini, lemon, garlic, water, and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley, and enjoy!
NUTRITION
Calories: 345kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 172mg | Potassium: 1273mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1805IU | Vitamin C: 38.4mg | Calcium: 63mg | Iron: 2.9mg
