• 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

Method

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  Once baked, drizzle tahini and sprinkle some raisins and additional chopped parsley to garnish.