Quinoa Stuffed Eggplant Boats for a Creative & Healthy Meal Idea!
Ingredients
- 2 medium/large eggplants
- 1 Tbsp olive oil, or avocado oil
- avocado or olive oil spray
- 1 large shallot, diced
- 2 cups chopped button mushrooms, chopped
- 3 fresh garlic cloves, minced
- 1 cup quinoa, rinsed well, uncooked
- 1/2 Tbsp smoked paprika
- 1/2 tsp ground cumin
- 1 cup organic tomato sauce
- 1 cup vegetable broth, or bone broth (I used chicken bone broth)
- 1/2 cup shredded mozzarella
- a small handful of fresh parsley or basil leaves, chopped
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees f.
- Slice each eggplant in half lengthwise and scoop out the insides, leaving about 1/4 inch rim for each half. Chop and reserve the eggplant flesh for later use. Place the eggplant halves on a baking sheet, cut side up, and very lightly spray with oil. Season with sea salt and pepper to taste, then bake for about 15 minutes, or just until almost soft.
- Heat oil in a large skillet and add in shallots, mushrooms and garlic. Sauté for about 5 minutes, while stirring. Stir in uncooked quinoa, remaining eggplant flesh, cumin, paprika, and tomato sauce, broth and cook until the liquid has evaporated and quinoa is fluffy, about 12 minutes. Taste test and adjust seasonings if desired.
- Spoon this quinoa mixture into your eggplant boats, and sprinkle each with mozzarella cheese. Place back into the oven for about 8 minutes, until cheese is bubbly and everything is heated through.
- Garnish with fresh chopped parsley, or basil and enjoy!
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