Quinoa Stuffed Eggplant with Tahini Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant halves stuffed with a spiced quinoa and mushroom filling, drizzled with creamy tahini sauce. Mediterranean flavors with a protein-rich grain base, ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 648mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1619mg
- Calcium
- 108mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.