Ingredients
1 large eggplant
1/4 cup of dry quinoa cooked accordingly to directions
1 medium onion - chopped
6 white button mushrooms-chopped
2 green onions-chopped
1/2 red bell pepper - chopped
1 carrot - chopped
1 green pepper - chopped
2 garlic cloves minced
1 tablespoon tomato paste ( if you can find tube great)
1 tomato - chopped
4 tablespoons of olive oil
1/2 teaspoon cumin
1/2 teaspoon sweet or smoked paprika
Ground black pepper to taste
Directions
Cut the eggplant in half lengthwise and wrap each in aluminum foil *be sure to leave the top pen with the cut side face up*
Drizzle with 1 tablespoon of olive oil place in oven for 45 mins at 375
Except for the tomatoe sauté all the choped veggies in 2 tablespoons of olive oil along with ground black pepper
After cooking veggies for about 3 minutes add in the tomatoe paste stir and cook together until veggie are tender. Now add the cooked quinoa, chopped tomatoe, paprika and cumin. Stir until all combined.
Remove eggplants from oven. Allow to cool before scooping out the insides.
*you can add the inside of the eggplant to your stuffing if you like or use it for something else*
Place the stuffing into the eggplant halves. Drizzle with 1 tablespoon of olive oil. Put back in oven for 20 minutes at 375
1 large eggplant
1/4 cup of dry quinoa cooked accordingly to directions
1 medium onion - chopped
6 white button mushrooms-chopped
2 green onions-chopped
1/2 red bell pepper - chopped
1 carrot - chopped
1 green pepper - chopped
2 garlic cloves minced
1 tablespoon tomato paste ( if you can find tube great)
1 tomato - chopped
4 tablespoons of olive oil
1/2 teaspoon cumin
1/2 teaspoon sweet or smoked paprika
Ground black pepper to taste
Directions
Cut the eggplant in half lengthwise and wrap each in aluminum foil *be sure to leave the top pen with the cut side face up*
Drizzle with 1 tablespoon of olive oil place in oven for 45 mins at 375
Except for the tomatoe sauté all the choped veggies in 2 tablespoons of olive oil along with ground black pepper
After cooking veggies for about 3 minutes add in the tomatoe paste stir and cook together until veggie are tender. Now add the cooked quinoa, chopped tomatoe, paprika and cumin. Stir until all combined.
Remove eggplants from oven. Allow to cool before scooping out the insides.
*you can add the inside of the eggplant to your stuffing if you like or use it for something else*
Place the stuffing into the eggplant halves. Drizzle with 1 tablespoon of olive oil. Put back in oven for 20 minutes at 375
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