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!