Quinoa Stuffed Eggplant with Tahini Sauce

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serving: 4 servings

Ingredients:

For the Stuffed Eggplant:

• 2 large eggplants
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped walnuts (optional)
• Crumbled feta cheese for serving (optional)

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Eggplants:
   • Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
   • Place the eggplant halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
   • Roast in the preheated oven for 25-30 minutes, or until the flesh is tender.
3. Cook the Quinoa:
   • In a medium saucepan, bring the vegetable broth or water to a boil.
   • Add the rinsed quinoa, reduce the heat to low, and simmer, covered, for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
4. Prepare the Filling:
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic, ground cumin, paprika, ground coriander, salt, and pepper. Cook for another 2 minutes, stirring frequently.
   • Stir in the cooked quinoa, chopped parsley, chopped mint, and chopped walnuts (if using). Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat.
5. Stuff the Eggplants:
   • Once the eggplants are roasted and tender, remove them from the oven.
   • Carefully scoop out some of the flesh from the center of each eggplant half, leaving about a 1/2-inch border around the edges.
   • Chop the scooped-out flesh and stir it into the quinoa mixture.
   • Spoon the quinoa mixture into the hollowed-out eggplant halves, packing it in tightly.
6. Make the Tahini Sauce:
   • In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and creamy. Adjust the consistency with more water if needed.
7. Serve:
   • Drizzle the stuffed eggplants with tahini sauce.
   • Garnish with additional chopped fresh parsley, mint, or crumbled feta cheese, if desired.
   • Serve warm and enjoy the delicious quinoa stuffed eggplant with tahini sauce!

This flavorful and nutritious dish is sure to impress with its vibrant colors and delicious flavors. It’s perfect for a wholesome vegetarian meal or as a side dish for a larger spread. Enjoy!