Greek-Style Stuffed Eggplant with Garlic Tahini Sauce
A local client of mine noticed that she feels really good after eating more plant based meals, but struggled with making ones that were both filling and tasty. With a busy schedule and little knowledge on how to make plants actually taste good, the bowls of leaves she had been eating just weren’t going to cut it any longer. She also mentioned liking both eggplant AND greek cuisine, so I took that as a challenge and got creative in the kitchen. And thus, this delicious stuffed eggplant recipe was born.
This recipe serves two, but there will be leftover quinoa stuffing. Fortunately, it’s just as yummy to eat on its own. And oh man, the sauce, I could put it on everything. So you might want to save yourself the hassle and double up on that recipe.
Try it out!
RECIPE:
Ingredients:
2 eggplants
2 tbsp olive oil
Spice mixture: 1 tsp allspice + 1 tsp coriander + ½ tsp paprika + ½ tsp cinnamon + salt & pepper
1 cup dry quinoa
1 can organic chickpeas
1 diced Roma tomato
Green onion
Fresh parsley
Garlic tahini sauce: 1/4 cup tahini, 2 tbsp olive oil, 1 tbsp minced garlic, and 2 tbsp water
Directions:
Prepare sauce by combining all ingredients in a blender or food processor until smooth.
Cut eggplant in half and season with salt. Let sit for 30 minutes to absorb moisture, then pat dry with a paper towel
Coat eggplant in olive oil and half of spice mixture. Line on a baking tray and bake at 425 for 40 minutes. Remove from the oven and push down the flesh to create a well for the filling.
Cook quinoa according to package instructions and let cool. Mix in a bowl with spices, chickpeas, tomatoes, green onion, and fresh parsley.
Assemble! Fill each eggplant half with the quinoa mixture, top with more fresh parsley and green onion, and drizzle tahini sauce on top.
Enjoy!