Easy Mediterranean Quinoa Stuffed Eggplant
You're going to fall in love with this Easy Mediterranean Quinoa Stuffed Eggplant recipe! It's full of flavor, packed with veggies
Ingredients
- 1 eggplant
- 2 tablespoons olive oil divided
- 1 medium shallot diced about 1/2 cup
- 1 cup/4-5 chopped button mushrooms
- 2-3 tomatoes chopped
- 2 garlic cloves minced
- 1/2 cup/85g cooked quinoa
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley + more to garnish
- Salt & pepper to taste
- Sriracha sauce to drizzle optional
Instructions
- Preheat the oven to 425ºF/200c. Cut the eggplant in half lengthwise. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
- 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. Add the seasoning and tahini and combine them.
- Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF/180c. Scoop out the eggplant flesh and put it into the quinoa mixture and mix. stuff each half of eggplant with the tomato-quinoa mixture. Bake for another 10 minutes.
- When ready to serve, drizzle some sriracha sauce!
Notes
These eggplant boats will keep well in the fridge for up to 4 days. Ideally, reheat them in the oven, or just eat them cold!
Nutrition
Calories: 234kcal
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