Ingredients (4 portions)

1 cup cooked quinoa

2 medium sized eggplants

1 tbsp olive oil

1/2 cup white onion, diced

2 tsp garlic, minced

1 tsp sea salt

1/2 tsp black pepper

1 tsp cumin

1/2 tsp chili powder

1 cup mushrooms of choice, diced

1/2 cup tomato sauce

1 medium sized tomato, diced

1/4 cup parsley or cilantro, finely chopped

Tahini Drizzle

1/2 cup tahini

1 tbsp fresh lemon juice

1/4 cup water

1 tbsp maple or carob syrup

1 tsp sea salt

Instructions

Preheat oven to 215°C. Cut eggplant lengthwise, using a sharp knife & spoon, scoop out the insides of each eggplant. Dice the insides and set aside. Coat the hallow eggplants lightly with olive oil & sea salt. Set on a glass baking dish. Bake for 15 minutes.

Meanwhile, in a sauce pan, warm the coconut oil, onion and garlic over medium heat for about 3-5 minutes until they start to get fragrant and slightly soft. Αdd in the mushrooms and diced eggplant insides and sauté for another 3 minutes or so. Next add in the tomatoes, the tomato sauce, the spices, and the quinoa and sauté for a few more minutes. Season to taste. Remove the eggplants from the oven and fill each boat with the quinoa mixture. Bake for another 10 minutes.

For the tahini dressing, blend all ingredients together in a blender until smooth. Drizzle tahini dressing over eggplants and top with fresh herbs.