- 2 eggplants, halved lengthwise and flesh scooped
- 2 tbsp olive oil
- sprinkle of fresh herbs
- 1 yellow onion, diced
- 2 cups cooked quinoa, warm
- 3 garlic cloves
- 3 tbsp pine nuts, toasted
- 1, 15oz. can chickpeas, rinsed and drained
Fresh Herb Vinaigrette
- 1 tbsp tarragon, roughly chopped
- 1 tbsp dill, roughly chopped
- 1 tbsp mint leaves, roughly chopped
- 1/4 cup parsley, packed, stems removed and roughly chopped
- 3 tbsp champagne vinegar
- 1/3 cup olive oil
- 1 tsp agave nectar
- 1 tsp salt
Green Tahini Sauce
- 1/2 cup tahini
- 1/2 cup parsley, packed and stems removed
- 1 tbsp dill
- 1 tbsp chives
- 2 garlic cloves
- 2 tbsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp water
- salt to taste
- Pre-heat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the eggplant halves on the baking sheet face up.
- Drizzle olive oil on top of the eggplant halves and sprinkle with salt. Bake for 20 minutes or until flesh is brown and tender with crispy edges.
- While the eggplant is baking, saute the onion and garlic (with a bit of olive oil) in a medium sauté pan for 5-7 minutes or until soft, fragrant and golden brown.
- In a medium-sized mixing bowl, add the sautéed onion, garlic, cooked, warm quinoa, chickpeas and toasted pine nuts. Set aside.
- Make the fresh herb vinaigrette. In a small mixing bowl, combine vinaigrette ingredients and lightly stir to mix. Pour vinaigrette over the top of the stuffing and stir to coat.
- Remove the eggplant halves from the oven and allow to cool to room temperature. Reduce the oven heat to 210 degrees F.
- While the eggplant is cooling, make the green tahini sauce.
- Add all green tahini ingredients to a high-speed food processor or blender (except for the salt) and whirl away until smooth and creamy. Add salt to taste and adjust to your liking.
- Spoon the quinoa-chickpea stuffing evenly among the eggplant halves. Bake for an additional 10 minutes.
- Remove from the oven and garnish with fresh herbs and a healthy drizzle of green tahini sauce. Enjoy warm.
When cutting the eggplant in half lengthwise, do so by cutting straight through the stem. I used a serrated knife to carve the eggplant flesh around the perimeter, and then a serrated spoon to scoop the flesh (but a regular spoon will work here too).