Ingredients: |
Ingredients: 2 large eggplants
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 small onion, diced
4 cloves garlic, minced
2 tablespoons unsalted tomato paste
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup water
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1-15 ounce can chickpeas, drained and rinsed
1-1/2 cups cooked quinoa
1/4 cup chopped flat leaf parsley
2 ounces crumbled goat cheese
Pomegranate seeds for garnish, optional
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Directions: |
Directions:Preheat oven to 400º. Line a rimmed baking sheet with parchment. Cut eggplants in half lengthwise. Using a spoon, scoop out eggplant flesh, leaving about 1/2 inch flesh in bottom and sides of eggplant skins. Brush eggplant skins inside and out with 1/2 of the oil; season insides with 1/2 of the salt and all of the pepper. Place on the baking sheet, cut sides up and roast until just tender, about 20 minutes.
Finely chop eggplant flesh and set aside. In a large skillet on medium, heat remaining 1/2 of oil. Add onion and cook, stirring, until tender, about 5 minutes. Add garlic, saute until fragrant about 1 minute. Add tomato paste and cumin; saute until warmed through and fragrant, about 1 minute. Add eggplant flesh and oregano; season with remaining 1/2 of salt. Pour in water and cook, scraping up any browned bits in skillet. Saute until water has evaporated and vegetables are very tender, 5 to 6 minutes. Remove from heat; sir in sun-dried tomatoes, chickpeas, quinoa, parsley and basil. Stir in pepper flakes (if using).
Divide quinoa mixture among eggplant skins. Divide goat cheese among tops. Bake until warmed through and cheese has softened, 10 to 15 minutes longer. (Broil for a minute to lightly brown the cheese, if you like.) Garnish with pomegranate seeds and additional herbs, if desired. |
This recipe for Eggplant Grain "Bowls" is from