- 1 eggplant
- 1/ 2 cup quinoa
- 1/ 2 cup soy protein
- 12 pieces cherry tomatoes, halved
- 2 tablespoons tahini
- lemon juice
- Salt and pepper to taste
- 1/ 3 cup chopped pasley
- 1/ 4 cup raisins
- 2 tablespoons olive oil
Cut the aubergine in half. Make incisions inside both side and add olive oil on each one. Then bake them for about 30 minutes at 350 degree F.
Cook your quinoa in water and the same with your soy protein according to package directions. Then put them in a bowl, add your cherry tomatoes and add salt and pepper to taste.
When your aubergine is cooked, remove the flesh and add it to your quinoa/soy protein mix. Then stuffed your aubergine with this mix. I sometimes add some nutrionnal yeast on it, as an option. Then bake it again for about 15 minutes.
Once baked, drizzle tahini and sprinkle some raisins and additional chopped parsley to garnish.