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Quinoa Stuffed Eggplant with Mint Yogurt Sauce

Quinoa Stuffed Eggplant with Mint Yogurt Sauce (Gluten-Free)

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Plant-based
  • Cuisine: Around the world

Description

Quinoa stuffed eggplant with quinoa-nut crumble and topped with a mint yogurt sauce is a simple healthy dish and favorite summer weeknight meal. Naturally gluten-free, it is full of goodness and flavor.


Scale

Ingredients

For the eggplant:

  • 4 baby or Italian eggplants, sliced in half with the stems kept
  • 3 Tablespoons extra-virgin olive oil, more as needed
  • Salt and freshly ground pepper

For the quinoa-nut crumble:

  • 1/2 cup (90g) uncooked quinoa
  • 1 Tablespoon extra virgin olive oil
  • 1 cup (150g) walnuts, roughly chopped
  • 2 cup (150g) mushrooms, roughly chopped
  • 1 garlic clove, minced
  • 1/2 Tablespoon tomato paste
  • 1/4 teaspoon cumin
  • A pinch red pepper flakes
  • Salt and black pepper

For the mint yogurt sauce:

  • 1 1/2 cup (350g) plain Greek yogurt
  • 2 Tablespoons extra-virgin olive oil
  • Fresh mint leaves
  • A pinch red pepper flakes
  • Salt and freshly ground pepper

Instructions

For the eggplant:

  1. Preheat the oven to 400°F (200°C).
  2. Slice eggplant in half and score the flesh in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Brush generously with olive oil, and season with salt and pepper.
  3. Arrange each half, cut side down, on the baking sheet and roast for about 30 minutes, or until tender.

For the quinoa-nut crumble:

  1. Cook the quinoa according to package instructions. Set aside.
  2. In a food processor, place walnuts and mushrooms, and pulse 2 or 3 times, until thin and crumbly.
  3. Heat olive oil in a medium frying pan, and sauté the nut-muhroom crumble for a couple of minutes. Add minced garlic and sauté one more minute. Pour in the tomato paste and stir well.
  4. Add cooked quinoa, season with cumin, red pepper flakes, salt and pepper. Stir well to combine. Set aside.

For the yogurt sauce:

  1. Combine all the ingredients together.
  2. Taste and adjust the seasoning as needed.

For assembling:

  1. Place grilled eggplant on desired serving dish.
  2. Top with nut crumble, and smear a generous amount of mint yogurt sauce onto each eggplant. Serve immediately.

Keywords: quinoa stuffed eggplant