Stuffed Eggplant with Quinoa, Chickpeas, Tomato, and Tahini Sauce

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Sometimes I get to play sous-chef, like when my friend Adrianne invited me over for dinner and made this super delicious and beautiful dish from Dishing Up the Dirt. So good!

– Slice eggplants in half and scoop out their insides leaving a ~1/4in shell
– Bake the shells cut-side-down at 375*f until they look fully cooked but not burnt – about 20 minutes. They say to put a little oil on the eggplant first, but I don’t think we did that

– Sauté chopped onion in a pan with some oil
– Add in garlic
– Add in the diced insides from the eggplant
– Add in a can of chickpeas
– Add in sliced grape tomatoes (or regular tomatoes, I’m sure)
– Add in a cup of cooked quinoa (the original recipe says couscous, but quinoa was awesome and gf)

– Stuff the eggplant halves with the quinoa mixture and drizzle with tahini sauce:

– Blend together:
— 1/4c tahini
— 2tbsp lemon juice
— 1 clove garlic
— 1/4c water
— Salt, pepper, and red pepper flakes or whatever else you want

– Garnish the whole thing with chopped parsley

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