Eggplant. Love it or hate it, this recipe for Stuffed Eggplant with Green Tahini Dressing is sure to sway you in favor of aubergine.
First off, green tahini dressing. ? This has been my make this dressing 3x in one week and add it to everything I adore, please and thank you. Perfectly delicious on its own, this creamy, herby, garlicky goodness makes roasted eggplant (and anything for that matter) absolutely delicious.
Case in point, my sister came over for lunch the other day and within just one spoonful exclaimed, “this is magic green sauce!” And then proceeded to drizzle it on everything I’d prepared.
Then there’s the fresh herbvinaigrette, which gets its tang from a splash of champagne vinegar.It’s speedy-quick to make, and absurdly addicting. Especially when poured over a warm, quinoa-chickpea stuffing. Be warned, this can quickly turn into an embarrassing spoon to mouth situation, wherein all your filling is gone and starting over seems like a viable option, but only if you can make it past the filling once again!
And now for a word about the humble eggplant…? ?
Once upon a time, I threw shade on eggplant. Gasp! Yes, it’s true. And I’m not proud of it. But that’s only because I didn’t understand its magical ways. From smoky roasted eggplant dip (baba ganoush, anyone?) to stir-fries and stuffed eggplant, these purple beauties are amazingly versatile veggies. (Although botanically, eggplant’s considered a fruit and some may even classify it as a berry.)
Its neutral, spongy interior soaks up almost anything it comes into contact with (salt, marinades, etc.), and turns from soft and spongy, to tender and even a bit crispy when roasted. This nightshade’s also full of potassium and fiber, making it a fall super veggie. (Eggplant’s growing season reaches its zenith in October.)
So there you have it—an easy recipe for stuffed eggplant that bridges the gap between summer and fall — bidding adieu to one season and warmly welcoming the next in all of its eggplant roasty, green tahini dressing and herby vinaigrette stuffing goodness. Cheers to you and your eggplant adventures!
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).