Stuffed Eggplant #2

It's been a while since the first stuffed eggplant recipe.  I am by no stretch of the imagination a vegan, and firmly believe that you shouldn't go gluten-free unless you have a diagnosed medical condition that advises it.  However, a meal that just happens to fit both of those descriptions because it sounds good at the time is not a lifestyle.  In my case, it was a combination of some lovely spring weather and my new eggplant starting to blossom.  I'll be sick of eggplants in a few months, but I wanted one NOW.  Some of the quinoa I bought for Passover, leftover cilantro from the meatballs, and a very inexpensive visit to Sprouts later, I was ready to roll.

2 medium eggplants
olive oil
4 oz grape or cherry tomatoes, cut in half
*1/2 C diced onion
2/3 C dry quinoa
*1/4 C chopped cilantro
1/4 tsp paprika
1/4 tsp salt
1/2 tsp cumin
tahini sauce (see below)

1.  Preheat oven to 400º.  Cut eggplants in half lengthwise and remove caps.  With a melon baller, scoop out insides like a canoe, leaving at least half an inch all around.  (I used the scraps to make baba gannouj.)  Rub inside and out with olive oil to reduce sticking and place cut-side down in a baking dish.  If they're roasted on their skins, they'll deflate.  Bake for 30 to 40 minutes, until very soft.

2.  While the eggplant is baking, make the stuffing.  Cook onion in 1 Tb olive oil in a medium saucepan until "sweated".  Soft, but not browned.  Add tomatoes and cook until they begin to soften, about 5 minutes.  Add spices, cilantro, and quinoa.  Stir together, then add 1 C water.  Bring to a low boil, then lower heat to a simmer.  Cover and cook until quinoa is done, about 15 minutes.  If stuffing gets too dry, add a few tablespoons of water and continue to simmer.

3.  Plate cooked eggplant halves and spoon in a generous amount of quinoa stuffing.  Drizzle with tahini sauce and serve.

Tahini sauce
2 Tb tahini paste
1 tsp garlic powder
1 Tb lemon juice
water for thinning

1.  Combine tahini, garlic, and lemon juice.  Add water a tablespoon at a a time until desired consistency is achieved.

Difficulty rating :)