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Quinoa Stuffed Eggplants

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Ingredients

3 eggplants

1/2 cup of red & white GoGo Quinoa

4 tbsp of olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 cup of diced tomatoes

1 tsp of sugar

1/4 cup of raisins

1/4 tsp of paprika

1/4 tsp of ground coriander

1/8 tps of cumin

Salt and pepper to taste

3 tbsp of minced parsley, and a bit more for garnish

1/4 cup of pine nuts (optional)

3/4 cup of vegetable broth

Instructions

  1. Preheat the oven to 400 °F.
  2. Cut the eggplants lenghtwise. Cut the flesh around the eggplant, leaving some flesh on the skin. Dice the surface of the flesh, without piercing the skin of the eggplant.
  3. Place the eggplants on a baking sheet, flesh side up, and drizzle with 1 tbsp of olive oil.
  4. Bake in the oven for 30 minutes or until the flesh becomes tender. Take out of the oven and reduce heat to 350 °F.
  5. Let the eggplants cool and remove the flesh with a spoon, being careful not to tear the skin. Cut and reserve the flesh. Place the eggplant skins in an oven-safe dish and reserve.
  6. Cook the red & white GoGo Quinoa according to package directions.
  7. In a pan, cook the onion in 2 tbsp of olive oil until it becomes translucent. Add the garlic and cook for 1 more minute. Add the eggplant flesh, tomatoes, sugar, raisins, paprika, coriander, cumin, salt and pepper.
  8. Cook the mixture on low heat for 10 to 15 minutes. Add the red & white GoGo Quinoa and the parlsey and mix.
  9. Pour the mixture in the eggplant skins, sprinkle with pine nuts (optional) and drizzle with 1 tbsp of olive oil. Pour the vegetable broth at the bottom of the oven-safe dish and bake for 30 to 40 minutes. Garnish with some fresh parsley and serve.

This recipe is inspired by Christelle Tanielian. Original recipe (in French).

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Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

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