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gefüllte Aubergine mit Quinoa
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4.67 from 3 votes

Stuffed Quinoa Eggplant

Stuffed eggplants with quinoa, mushrooms and tomatoes - a tasty and nutritional dish, rich in vitamins and proteins. Try the recipe and it will become one of your favorites.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 2 portions

Ingredients

  • 2 eggplants small
  • 5-6 button mushrooms
  • 1 onion
  • 1 clove of garlic
  • 1 cup tomatoes canned or fresh chopped
  • 3 tbs olive oil
  • 1 tbs honey or agave
  • 1/2 cup quinoa cooked
  • Salt to taste
  • Black pepper to taste
  • 2-3 sprigs of parsley
  • 1 pinch of cumin if desired

Tahini sauce

  • 1 tbs sesame tahini
  • 1 tbs lemon juice freshly squeezed
  • 2 tbs water

Instructions

  • Cook the quinoa according to the packing instructions.
  • Cut the eggplants lengthwise in the middle. Use a spoon to scoop out the inside of the vegetables. You should end up with four boat-like halves, season them with salt and put them in a heated oven for 15 minutes.
  • Peel and cut the onion and garlic. Cook them in olive oil on medium heat. Dice the mushrooms and the interior of the eggplant and add to the pan.
  • After the vegetables soften, add the tomatoes and season with spices. Add the quinoa and stir.
  • Fill the eggplant boats with the ready mix and put back in the oven for another 5-10 minutes.
  • Mix up the tahini sauce, combining a tablespoon of tahini, freshly squeezed lemon juice and water. Pour over the eggplants and sprinkle with parsley.