Quinoa Eggplant with Tahini Sauce


  • 2 eggplants
  • 2 tablespoons of olive oil
  • 1 medium sized onion (chopped)
  • 1 cup chopped mushrooms
  • 5-6 cocktail tomatoes (diced)
  • 1 tablespoon tomato juice
  • 2 cloves of garlic (finely chopped)
  • 1/2 cup boiled quinoa
  • 1/2 teaspoon cumin powder
  • 2 tablespoons parsley (finely chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • Water

Cut the eggplant in half lengthwise and remove some of the flesh. Place it on a baking tray, drizzle 1 tablespoon of oil and sprinkle salt, then bake in a preheated oven at 200 degrees for 30 minutes.

While the eggplants are cooking, heat the remaining oil in a large pan. Add onion and mushrooms. Saute until the mushrooms are soft, about 5 minutes. Add tomatoes, quinoa and spices and cook until the liquid evaporates.

After the eggplant has cooked for 20 minutes, reduce the oven temperature to 180 degrees and fill each half with the tomato-quinoa mixture. Cook for another 10 minutes.

Mix tahini, lemon, garlic, water and a pinch of salt and pepper in a bowl. Pour tahini sauce over the eggplants you take out of the oven and serve by sprinkling parsley.

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