Stuffed Eggplant
Servings 4
Ingredients
- 2 medium eggplants
- 1 onion, diced
- 2 medium carrots, diced
- 2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne
- Pinch cinnamon
- 14 - oz can crushed tomatoes
- 1/2 cup vegetable broth
- 3/4 cup dry quinoa
- 1 cup chickpeas drained
- 1/4 cup raisins
- 1/4 cup parsley, roughly chopped
- 1 tablespoon lemon juice
- 6 tablespoons soy yogurt, unsweetened
- salt & pepper to taste
- garlic powder optional
- 1 tablespoon sesame seeds
Instructions
- Pre-heat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Cut eggplants in half and scoop out center. Be sure to leave 1/2 to 1-inch border around skin so the eggplant stays sturdy enough for filling.
- Arrange the eggplant halves on baking sheet. Roast 10-15 minutes until slightly soft.
- Meanwhile, combine onion, carrots, cumin, paprika, cayenne, and cinnamon with a splash of water in pan. Over medium heat, cook stirring occasionally until onions are soft and translucent. Add water as needed so mixture does not stick to pan.
- Pour in crushed tomatoes, vegetable broth, and rinsed quinoa. Add salt and pepper.
- Simmer, covered, 12 minutes or until quinoa has absorbed most of the liquid.
- Remove from heat. Stir in chickpeas, raisins and parsley.
- Remove eggplant halves rom oven. Fill each half with 1/4 of mixture.
- Return to oven, roast 15-20 minutes until eggplants are tender and the filling is soft and bubbly.
- Meanwhile, in small bowl, whisk the lemon juice and yogurt together.
- Before serving, drizzle each half with lemony yogurt and top with sesame seeds.
Notes
You can save the scooped out filling in sealed container in the fridge. It can be used for stir-fries or dips.