Quinoa-Stuffed Eggplant



Sometimes, you tire of heavy Holiday foods. I mean...not really a lot. But there's gotta be like, ONE, meal where I don't crave thick slices of ham and full-fat egg nog. Spiked with a bit of rum.

...anyway. I was NOT referring to my own holiday let-loose diet. But on the off chance you want some veggies. And if you can get your hands on some eggplants still good from fall harvest then this recipe is a winner. winner. Eggplant dinner.

I wrote this post SO LONG AGO that I'm not sure where I sourced the original recipe or idea. Possibly Martha Stewart Living subscription circa 2011? 2012? I stay on top of my blog, as you can see ;)

Quinoa-Stuffed Eggplant with Yogurt Sauce

Serves: 2

Ingredients:

  • 2 large Eggplants
  • 1 c. quinoa, rinsed and drained
  • 1/2 lb. mild Italian sausage
  • 1 quart baby bella or white mushrooms, cleaned
  • Italian parsley, stems removed and roughly chopped
  • salt and pepper

Directions:

  1. Cook quinoa according to package directions.  Set aside to drain.
  2. Remove sausage from casing.  In a large skillet over medium-high heat, cook sausage until no longer pink.  Add sausage into a large mixing bowl to cool.  In wiped out pan, sautee mushrooms and then add to mixing bowl with sausage.
  3. Pre-heat oven to 375*F with grill shelf on top 2/3rds.
  4. Cut eggplants vertically (hamburger style) and scoop out about 1 c. of flesh with seeds.  Roughly chop eggplant flesh.  Wipe out previously used large pan and set on medium-high heat.  Cook eggplant flesh for about 5-10 minutes.  Add to mixing bowl.
  5. Combine quinoa into mixing bowl and stir all contents together.
  6. Set up a sheet sheet and place eggplant halves cut side up on the sheet pan.
  7. Spoon in contents of mixing bowl into eggplant halves.  Bake for 20-40 minutes or until lightly brown on top.
  8. Serve with chopped Italian parsley on top.
Optional: yogurt dipping sauce:
Mix together:
    • 1 c. greek yogurt
    • 1 tsp. dried dill
    • 1 tbs. finely chopped cucumber
    • 1 clove garlic, minced
    • squeeze of lemon
    • 1/4 tsp. salt (or to taste)

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