1tablespoonchopped fresh parsley + more to garnish
Salt & pepper to taste
Sriracha sauce to drizzleoptional
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!
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!