Quinoa Stuffed Eggplant with Tahini Sauce
You're going to fall in love with this Mediterranean quinoa stuffed eggplant recipe! It's full of flavor, packed with veggies, and takes just 30 minutes to make!
Servings: 2 Servings
Calories: 345kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 345kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 172mg | Potassium: 1273mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1805IU | Vitamin C: 38.4mg | Calcium: 63mg | Iron: 2.9mg