Ingredients

The following ingredients have 2 Servings
  • 1 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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!