Description
A nutritious and flavorful dish featuring eggplant halves stuffed with a savory quinoa and vegetable mixture, topped with a creamy tahini sauce.
Ingredients
Scale
- 1 eggplant
- 2 tablespoons olive oil (divided)
- 1 medium shallot (diced, about 1/2 cup)
- 1 cup button mushrooms (chopped, about 2 cups whole)
- 5 – 6 Tuttorosso whole plum tomatoes (diced)
- 1 tablespoon tomato juice (from the can)
- 2 garlic cloves (minced)
- 1/2 cup pre-cooked quinoa
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh parsley (chopped, plus extra for garnish)
- Salt and pepper to taste
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Water for thinning
Instructions
- Preheat oven to 425ºF. Slice eggplant in half lengthwise, remove some flesh, and arrange on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt, and bake for 20 minutes.
- In a skillet, heat remaining olive oil over medium heat. Add shallots and mushrooms; cook until tender (about 5 minutes). Stir in tomatoes, quinoa, and spices; cook until liquid is mostly absorbed.
- Lower oven temperature to 350ºF. Fill eggplant halves with the mixture and bake for an additional 10 minutes.
- For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and a pinch of salt and pepper. Drizzle over baked eggplants, garnish with parsley, and serve.
Notes
Adjust seasoning to taste; add more vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 345
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0 mg