1 eggplant

3/4 cup quinoa

1/2 brown onion, finely chopped

2 cloves garlic, finely chopped

1 tomato, finely chopped

1/4 cup almond, finely chopped

1/2 bunch (or less) kale, finely chopped

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/2 tsp garam masala

1 tbsp apple cider vinegar

2 tbsp dashi tsuyu

2 tbsp olive oil

1/2 cup vegetable stock

salt

 

Tahini Sauce

2 tbsp tahini

1/2 tsp apple cider vinegar

2 tbsp maple syrup

1 tsp mirin

2 tbsp water

salt

 

1. Preheat oven to 180 degrees celsius.

2. Rinse quinoa then simmer in a saucepan with 1 1/2 cups water until nearly all liquid has been absorbed.

3. Cut eggplant length ways and then scoop/cut out the flesh leaving about 1/2 cm of flesh against the skin. Finely chop removed eggplant.

4. Place eggplant halves (skin down) in a baking dish and bake in the oven for about 20 minutes.

5. In a large (and relatively deep) frying pan and over a mid-high heat, cook onion and garlic in the olive oil for several minutes. Add eggplant, tomato, cumin, cinnamon and garam masala and cook for several more minutes.

6. Add kale, vegetable stock, vinegar and dashi tsuyu and cook on a medium heat until the eggplant is just soft.

7. Add the almonds and cooked quinoa to the eggplant and stir to combine. Add salt to taste.

8. Spoon stuffing into eggplant halves and cover with foil. Bake for 40 minutes or until the eggplant halves are soft.

9. Remove foil and bake for a further 10 minutes to create a light crust.

 

Tahini Sauce

Combine all ingredients in a bowl and stir thoroughly.

 

!! There’ll probably be enough stuffing left over for another meal!!