Quinoa and Apricot Stuffed Eggplant: A Sweet Moroccan Treat
Savor the unique combination of sweet and savory in these Moroccan stuffed eggplants, featuring a filling of quinoa, chickpeas, apricots, and pistachios, seasoned with warm spices like cinnamon and ginger, and drizzled with a honey-lemon glaze for a delightful and satisfying meal.
Ingredients
| Ingredient | Measurement |
|---|---|
| Eggplants | 2 medium |
| Quinoa | 0.5 cup |
| Vegetable Broth | 1 cup |
| Chickpeas | 0.5 cup |
| Dried Apricots | 0.33 cup |
| Pistachios | 0.25 cup |
| Red Onion | 0.25 cup |
| Garlic | 2 cloves |
| Olive Oil | 2 tablespoons |
| Cinnamon | 0.5 teaspoon |
| Ginger | 0.25 teaspoon |
| Cumin | 0.25 teaspoon |
| Salt | 0.25 teaspoon |
| Black Pepper | 0.125 teaspoon |
| Honey | 1 tablespoon |
| Lemon Juice | 1 tablespoon |
| Fresh Parsley | 2 tablespoons |
Nutrition
Currently showing for the whole recipe
Protein
Carbohydrates
Fat
Calories
Fiber
Sugar
Sodium
Instructions
Preparation
1.
Preheat oven to 375°F (190°C).
2.
Prepare the eggplants by halving and scoring the flesh.
3.
Cook quinoa with vegetable broth.
4.
Sauté aromatics and spices.
5.
Combine cooked quinoa, chickpeas, apricots, pistachios, and spices.
6.
Stuff eggplants with the quinoa mixture.
7.
Bake until heated through.
8.
Prepare honey-lemon glaze.
9.
Garnish with fresh parsley.
Prepare the Eggplant
1.
Preheat oven to 375°F (190°C).
2.
Halve eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3.
Brush the cut sides with 1 tablespoon of olive oil, and season with salt and pepper.
4.
Place eggplants cut-side up on a baking sheet and bake for 25 minutes, or until the flesh is tender.
Cook the Quinoa
1.
While eggplants are baking, cook quinoa according to package directions using vegetable broth instead of water.
2.
Fluff with a fork and set aside.
Make the Filling
1.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
2.
Add diced red onion and cook until softened, about 5 minutes.
3.
Add minced garlic, cinnamon, ginger, and cumin. Cook for another minute until fragrant.
4.
Stir in cooked quinoa, chickpeas, chopped dried apricots, and pistachios.
5.
Season with salt and pepper to taste.
6.
Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Stuff and Bake
1.
Remove eggplants from the oven and let them cool slightly.
2.
Spoon the quinoa mixture evenly into the hollowed eggplants.
3.
Return the stuffed eggplants to the oven and bake for another 15 minutes, or until heated through.
Prepare Glaze and Garnish
1.
While the eggplants are baking, prepare the honey-lemon glaze by whisking together honey and lemon juice.
2.
Drizzle the glaze over the stuffed eggplants before serving.
3.
Garnish with fresh parsley.