Baked Quinoa Stuffed Eggplant

Baked Quinoa Stuffed Eggplant

 

My daughters are often my inspiration to try a new and healthy dish. In this case Alexandra raved how great this idea turned out.  This is my twist on what she told me she did. She used a Red Quinoa, which I have not heard of and therefore substituted what I had at hand which was the regular white Quinoa.

I have only one large eggplant so this will serve ½ eggplant for two persons.  (Total servings for 4 persons with a medium sized portion) Ali recommended one whole eggplant per person if you use the smaller version more commonly found in Greece.  I will make a large salad  and maybe a side vegetable to go with ours.

Quinoa seeds are an ancient grain and are cooked in a similar method as rice.  Its taste is light and almost bland, but it is quite healthy. There are white, red, golden and black varieties. One cup Quinoa needs two cups water to cook and yields three cups cooked

1 large Eggplant

½ medium onion minced

2 teaspoons minced garlic

1 sm/medium tomato diced

¼ cup chopped parsley

2 tablespoons olive oil

1/2 medium red pepper diced

1 jalapeno pepper diced or other chili pepper (more or less to taste)

11/2 cups fresh spinach

½ cup Quinoa cooked to directions on package

½ cup red wine

Sauce:

1 cup thick Greek plain Yogurt

Juice of ½ lemon

1 tablespoon olive oil

Salt and Pepper to taste 

Make the quinoa as per instructions.

Saute the onion, red pepper and garlic in olive oil for about 3-5 minutes until the onion becomes translucent.. 

 

 

 

 

 

 

 

Scoop out the eggplant and dice. Add eggplant, hot pepper, spinach and diced tomato to onion/garlic mixture and cook another 3-5 minutes on medium. Add parsley, wine and cooked Quinoa.

 

 

 

 

 

 

 

 

 

 

Then stuff the eggplant shells and bake at 375 degrees for 20-25 minutes covered.  While they cook make the sauce.

 

 

 

 

 

Top with Sauce

 

TIPS:

·        Top with a cheese that melts well.

·        Add to the stuffing some cheese such as feta or maybe even blue cheese.

·        Add chopped zucchini that you sauté as well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!