VEGAN 🌱 Mediterranean Stuffed Eggplant ⁣

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VEGAN 🌱 Mediterranean Stuffed Eggplant ⁣

⁣-1 eggplant (halved)⁣
⁣-1/2 cup quinoa ⁣
⁣-1 heaping handful cherry tomatoes (halved)⁣
⁣-1 large handful fresh spinach ⁣
⁣-half white onion (diced)⁣
⁣-2-3 cloves garlic (minced)⁣
⁣-1 tablespoon lemon juice ⁣
⁣-salt and pepper to taste ⁣
⁣-2 tablespoons olive oil ⁣
⁣-fresh cilantro ⁣

⁣-2 tablespoons tahini ⁣
⁣-2-3 tablespoons lemon juice ⁣
⁣-2 teaspoons minced garlic ⁣
⁣-1/4 teaspoon salt ⁣
⁣-1/4 teaspoon black pepper ⁣
⁣-1/4 teaspoon chili powder⁣
⁣-1/4 teaspoon paprika ⁣
⁣-1/4 teaspoon cumin ⁣
⁣-1/8 teaspoon cayenne pepper ⁣
⁣-2-3 tablespoons warm water ⁣

⁣1. Preheat oven to 395 degrees F. Line a baking sheet with parchment paper. ⁣
⁣2. Cut eggplant into halves longwise. Scoop heart of eggplant out and cut into 1 inch cubes. Drizzle olive oil on eggplant shells and sprinkle with salt. Place on baking sheet and bake for 25 minutes or until eggplant is soft. ⁣
⁣3. Make the tahini sauce. Combine all ingredients except water. Whisk until well combined. Slowly add 1 tablespoon of water at a time until desired thickness. Taste and add more seasoning accordingly. ⁣
⁣4. Cook quinoa according to instructions on packaging. ⁣
⁣5. While quinoa is cooking, heat olive oil in a deep skillet over medium heat. Once oil is hot, add in diced onion and minced garlic. Cook until onion becomes translucent (about 3-4 minutes). Next add in eggplant and cherry tomatoes. Cook for about 5 minutes. Then add in spinach and cook for another 5 minutes. Season with salt and pepper. ⁣
⁣6. Once quinoa and vegetables are finished, add cooked quinoa. Drizzled lemon juice and stir until well combined. Add salt and pepper if needed. ⁣
⁣7. Remove eggplant from oven and scoop quinoa and vegetable mixture into shells. Top with tahini dressing and fresh cilantro. Serve immediately. ⁣

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