Skip to: Content
Skip to: Site Navigation
Skip to: Search


Meatless Monday: Quinoa-stuffed baby eggplant

Combine quinoa with sun-dried tomatoes, garlic, and goat cheese for a savory dinner, side dish, or lunch.

By The Gourmand Mom / September 17, 2012

Generously stuff each eggplant skin with a mixture of quinoa, sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and small pieces of eggplant. Top with goat cheese.

The Gourmand Mom

Enlarge

Up until a couple years ago, quinoa was relatively unheard of. It certainly wasn’t something my family ate when I was growing up and I rarely ran across it on restaurant menus, cookbooks or online. And then, seemingly out of nowhere, quinoa seemed to explode onto the food scene. Suddenly, quinoa is everywhere. It’s actually been on a gradual rise in popularity over the past several years and now this trendy pseudograin has found a place with the cool kids, right next to cupcakes and macarons.

Skip to next paragraph

The Gourmand Mom

Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.

Recent posts

Despite it’s relatively new popularity, there’s actually nothing new about quinoa. On the contrary, it was once considered a sacred food source of the ancient Incas. And with good reason. Quinoa is high in protein and unique in the realm of vegetable proteins for its notable lysine content. Containing all eight essential amino acids, quinoa is considered to be a complete protein, which is especially attractive for people looking to get their protein from non-meat sources. It’s also high in fiber, vitamins, and minerals, gluten-free, wheat-free, and easily digestible. It’s truly a nutritional superfood.

A few years ago, after reading an article touting the awesomeness of quinoa, I ran to the store, bought myself a bag and prepared it with dried fruits and a bit of honey for breakfast. To be honest, I was less than thrilled with the result and hadn’t prepared it since; until yesterday, that is.

Inspired by the request of a friend, I decided to give it another try. This time, I went with a savory preparation, incorporating some of my favorite flavors; sun-dried tomatoes, garlic, and goat cheese. I stuffed all of this delicious goodness into a baby eggplant and the result was phenomenal. Seriously delicious! Have it for lunch or make it as a side dish for dinner. You’ll be happy you did.

Now, be careful to pronounce it correctly when talking to your friends about your new favorite quinoa recipe. Though, by appearance and common convention, you may assume it’s pronounced Kin-O-ah, the correct pronunciation is actually KEEN-wah. It takes me a forced effort to remember this fact. My mind thinks Kin-O-ah, while I force my mouth to say KEEN-wah. In fact, if someone started talking to me about KEEN-wah, it would probably take me a good minute before I figured out what they were talking about. It goes against my natural instincts, but KEEN-wah it is.

Ingredients

2 baby eggplants
3/4 cup quinoa
1-1/2 cups vegetable stock
1-2 tablespoons olive oil
1/2 cup sun-dried tomatoes, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon garlic, minced
4 ounces goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

Directions

Preheat oven to 350 degrees.

Place quinoa and vegetable stock in a saucepan. Bring to a boil. Stir. Reduce the heat to low, cover, and gently simmer for 15 minutes, until the liquid is absorbed. Remove from heat. Keep covered and allow it to rest for 5 minutes. Gently fluff with a fork.

Meanwhile, cut the eggplants in half lengthwise. Use a knife to cut around the edges being careful not to cut through the skin. Leave about a 1/4 inch remaining around the edges. Use a spoon to scoop out the middle.

Chop the scooped eggplant into small pieces. Drizzle with olive oil. Add the sun-dried tomatoes, garlic, parsley, salt, crushed red pepper, and about 2/3 of the goat cheese crumbles. (Reserve the remaining 1/3 of goat cheese crumbles for topping the stuffed eggplants.)

Once the quinoa is cooked, gently toss it with the eggplant mixture. Rub the outside of the eggplant skins with a small amount of olive oil, then place on a baking sheet. Generously stuff each skin with the quinoa mixture. Bake for 35-40 minutes. Sprinkle the remaining goat cheese crumbles on top of each eggplant during the last 10 minutes of cooking.

Related post on The Gourmand Mom: Carrot-raisin pancakes with cream cheese glaze

Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Permissions

  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer

 

Doing Good

 

What happens when ordinary people decide to pay it forward? Extraordinary change...

Endeavor Global, cofounded by Linda Rottenberg (here at the nonprofit’s headquarters in New York), helps entrepreneurs in emerging markets.

Linda Rottenberg helps people pursue dreams – and create thousands of jobs

She's chief executive of Endeavor Global, a nonprofit group that gives a leg up to budding entrepreneurs.

 
 
Become a fan! Follow us! Google+ YouTube See our feeds!