Moroccan Quinoa-Stuffed Eggplant With Pine-Nut Parmesan
Don't let eggplant's mild flavor fool you. This vegetable is packed with vitamins and minerals—and it's filling enough for a Meatless Monday.
Since many people with UC are sensitive to lactose, this recipe uses pine nuts and nutritional yeast to create a plant-based "parmesan.” Nestled in cooked eggplant boats, this low-residue meal is a flare-friendly and satisfying option. Get the scoop on how we developed our UC Cooking Club recipes!
- 2 medium eggplants
- 3 Tbsp. extra-virgin olive oil, divided
- ¾ tsp. kosher salt, divided
- 3 garlic cloves, minced
- 2 Tbsp. mild harissa paste
- ½ cup dry quinoa
- 1 (14.5-oz.) can diced tomatoes
- 2 cups lower-sodium vegetable broth
- 3 Tbsp. finely chopped pine nuts (or slivered almonds)
- 1 Tbsp. nutritional yeast
- ¼ tsp. garlic powder
- 4 Tbsp. thinly sliced fresh basil leaves
- Preheat oven to 375°F.
- Slice the eggplants in half lengthwise, right through the stem. Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside. Place eggplant halves on a baking sheet, facing up. Brush the eggplant halves with 1 Tbsp. of the olive oil and ¼ tsp. salt. Bake eggplant for 20 minutes, or until golden brown and lightly tender.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Finely chop reserved eggplant flesh, and place in pan. Cook 6 to 7 minutes, until softened. Add garlic, harissa, quinoa, and ¼ tsp salt; cook 2 minutes, stirring often. Stir in diced tomatoes and broth, and bring mixture to a boil. Reduce to a low simmer, cover, and cook 15 to 20 minutes, until quinoa is cooked and most of the liquid is absorbed.
- Remove eggplant halves from oven and fill evenly with quinoa mixture. Place back in the oven for 15 minutes.
- In a small bowl, combine pine nuts, nutritional yeast, garlic powder, and remaining ¼ tsp. salt. Sprinkle Pine Nut Parmesan evenly over each eggplant half, and garnish each with 1 Tbsp. basil.