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Quinoa Stuffed Eggplant with Tahini Sauce

April 6, 2017 by Alyssa 21 Comments

You're going to fall in love with this Mediterranean quinoa stuffed eggplant recipe! It's full of flavor, packed with veggies, and takes just 30 minutes to make!

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

I've been on a serious Mediterranean food kick lately. When I'm thinking about going out to eat, I pretty much only want Mediterranean/Turkish food. It's just so damn good. Just gimme all chickpeas, hummus, parsley, cucumber and tahini. Like I'm actually it for dinner right now even though I ate these stuffed eggplants for lunch…

Problem? No. Obsession? Perhaps. Healthy? Always.

Thankfully we have a delicious restaurant just two blocks away that makes the most insane hummus and babganoush. It's seriously out of this world.

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

And ever since we ate there last weekend, eggplant has been on my brain.

So today we're going to make these baked eggplants stuffed with quinoa, tomatoes and mushrooms. It's a really simple dish to put together, uses just a handful of ingredients (most of which I bet you already have!) and is ready in about 30 minutes. And makes a bomb ass dinner if you ask me!

The BEST Whole Plum Tomatoes on the planet!

For the tomatoes, I actually decided to use canned whole plum tomatoes because they're are super juicy and flavorful. By now you know my favorite canned tomatoes are from Tuttorosso and I have to say their whole plum tomatoes are legit.

When you open up the can, you see whole tomatoes. Yes, that's what it says on the packaging, so that's what you'd expect, right? Well, you'd be surprised at some of the other brands.

If you remember when I visited their factory last year, we actually tested their whole tomatoes against 10 of the main competitors and Tuttorosso's were the only ones that were still whole and intact.

Because they're whole, you can actually chop them up just like you would a fresh tomato. And since they're packed at the height of ripeness, they end up being way more flavorful. PLUS! (sheesh, so many good things to say) Canned tomatoes are already cooked, so using them in this recipe majorly speeds up the cooking time.

How to make THE BEST Quinoa Stuffed Eggplant  -- in just 30 MINUTES!

Our stuffing is a simple blend of quinoa, tomatoes, finely chopped mushrooms (which aren't technically Mediterranean but give a nice meaty texture to the recipe), shallots, garlic and a few spices, that gets sauteed in some olive oil until it's sizzling hot.

Then just scoop it into the soft eggplant, bake for another few minutes and that's pretty much it!

How to make THE BEST Quinoa Stuffed Eggplant  -- in just 30 MINUTES!

Oh but wait, there's also the sauce!

One of my favorite things about Mediterranean food is that they use tahini on everything. And if you've been reading the blog for a while, then you know I also like to put tahini on everything.

It's my favorite way to make salad dressings (check out my Tahini Dressing: 4 Ways post for some inspo), I add it to my creamy caesar dressing, make energy balls with it and sometimes just drizzle it on avocado toast!

For our quinoa stuffed eggplants, we're making a quick tahini drizzle with lemon juice, garlic powder and a pinch of salt. You'll want to make sure to also add a little water in there so that it gets nice and creamy!

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

If you've been on the hunt for a meal that's light, easy to make, and yet still totally satisfying, this stuffed eggplant is for you! It also stores well in the fridge and can be reheated as leftovers the next day!

Your turn…

What's your favorite Mediterranean meal? I'm looking for more recipes to try, so let me know your picks in the comments below! And if you end up making this recipe, I'd love for you to snap a pic and tag @simplyquinoa on Instagram! Absolutely LOVE seeing your creations 🙂

xx A

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

Quinoa Stuffed Eggplant with Tahini Sauce

print shopping list
Preparation 0:05 2018-04-25T00:05:00+00:00
Cook Time 0:30 2018-04-25T00:30:00+00:00
Total Time 0:35 2018-04-25T00:35:00+00:00
Serves 2     adjust servings

Ingredients

  • 1 eggplant
  • 2 tablespoons olive oil, divided
  • 1 medium shallot, diced (about 1/2 cup)
  • 1 cup chopped button mushrooms (about 2 cups whole)
  • 5 - 6 Tuttorosso whole plum tomatoes, chopped
  • 1 tablespoon tomato juice (from the can)
  • 2 garlic cloves, minced
  • 1/2 cup cooked quinoa
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh parsley (+ more to garnish)
  • Salt & pepper to taste
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • Water to thin

Instructions

Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.

While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa and spices, and cook until the liquid has evaporated.

Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.

When ready to serve, whisk together tahini, lemon, garlic, water and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley and enjoy!

by Alyssa

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!
5 1
1 review
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 366kcal Calories from fat 176
% Daily Value
Total Fat 20g31%
Saturated Fat 3g15%
Sodium 1397mg58%
Carbohydrate 44g15%
Dietary Fiber 14g56%
Sugars 19g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

This recipe is brought to you in partnership with Tuttorosso Tomatoes. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!

 

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I'm totally obsessed with this Mediterranean Quinoa Stuffed Eggplant! It's full of flavor, packed with veggies, and takes just 30 minutes to make!

Filed Under: Dairy-Free, Dinner, Dinner in 30, Epicurious, Recipes, Taste, Vegan, Vegetarian Tagged With: mediterranean, mushrooms, tahini, tomatoes

Comments

  1. Natalia says

    April 6, 2017 at 9:47 am

    This looks incredible. Would normal onions be ok for shallots? I’m in Korea and never seen them!

    Reply
    • Alyssa says

      April 7, 2017 at 11:03 am

      Absolutely! Enjoy 🙂

      Reply
  2. Marie says

    April 6, 2017 at 3:48 pm

    HI, what do you do with the eggplant you s loped out. Could you ad it to your quinoa, tomato mixture

    Marie

    Reply
    • Alyssa says

      April 7, 2017 at 11:01 am

      Just a spoon works 🙂 And yes, you totally could!

      Reply
  3. Beth R. says

    April 6, 2017 at 4:09 pm

    Love Mediterranean food! Just at Greek this week! I would add capers or chopped olives to this for a salty bite. Can’t wait to try!!

    Reply
    • Alyssa says

      April 7, 2017 at 11:00 am

      Mmmm sounds lovely!

      Reply
  4. Lisa says

    April 21, 2017 at 1:01 am

    Saw this recipe in the.morning and made it for dinner. Even more delish than expected! I wasn’t sure if the drizzle was my taste at first, so I put it on the side of the plate. By the end I was almost lapping it up!!

    Reply
    • Alyssa says

      April 25, 2017 at 11:02 am

      Yes!! This is amazing 🙂 So glad you enjoyed it, Lisa!! xoxo

      Reply
  5. Tracie says

    April 26, 2017 at 9:52 am

    New to eggplant here, do you eat the skin?

    Reply
    • Alyssa says

      May 9, 2017 at 5:09 pm

      You can! I usually do, but others don’t, so I think it’s more preference than anything else 🙂

      Reply
  6. hamza says

    August 3, 2017 at 2:26 pm

    looks so yummy i really want to eat.

    Reply
    • Alyssa says

      August 3, 2017 at 9:49 pm

      Oh yes, you’ll love them!

      Reply
  7. Lindsay says

    August 22, 2017 at 2:20 pm

    Hi should I place the eggplants on the baking sheet in the oven with the inside facing up or the skin facing up?

    Reply
    • Alyssa says

      August 23, 2017 at 8:38 am

      With the flesh side facing up 🙂

      Reply
  8. Janet says

    March 3, 2018 at 10:31 am

    This looks amazing, but I noticed it was super high in sodium. How can I reduce that?

    Reply
    • Alyssa says

      March 12, 2018 at 3:58 pm

      Sometimes the nutrition facts are a tiny bit off due to the database that it’s pulled from. As long as you’re using ingredients that are low in sodium, you’ll be totally fine!

      Reply
  9. T. Hill says

    March 13, 2018 at 7:30 pm

    I followed the recipe except I did not use whole plum tomatoes and I added a little maple syrup to the tahini. This is the most successful first try I’ve ever had. I served it with a Mediterranean salad mix from my local grocery store. It had things like feta and balsamic vinaigrette dressing. Wow just wow so good! Thank you so much I will add this to my rotation. My partner says I’m the queen of stuffed stuff now hahahahaha

    Reply
    • Alyssa says

      March 14, 2018 at 10:01 pm

      Sounds absolutely amazing!!

      Reply

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Hi there! I'm Alyssa!

photoWelcome to Simply Quinoa, a blog dedicated to simple, healthy food, always with a quinoa twist. I'm a former marketer turned full-time blogger living in NYC, with a serious love of anything peanut butter or chocolate. It's nice to meet you!
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