Roasted Eggplant Stuffed with Quinoa and Beef Salad

1 lb ground beef
2 cloves and 2 cloves garlic
chopped
1 tsp and 2 tsp ground cumin
1 tsp cinnamon
1 tsp smoked paprika
salt
2 eggplants cut in half length wise
3 TBSP, 3 TBSP, 1/2 cup olive oil
1 cup quinoa
1 3/4 cups water
2 cup parsley washed and
chopped
1/2 cup capers
1/4 cup and 1/2 cup lemon juice
1 cucumber cut into 1 inch
chunks
3 TBSP Tahini
1/4 cup mint washed and
chopped

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Heat oven to 400

Combine quinoa and water in pot with lid and heat on high until reaches a boil, then turn heat all the way to low and let cook covered for 15 minutes or until water is gone. Move to bowl and let sit for 5-10 mins

Place eggplant on sheet tray with open side up and brush all 4 halves with the first 3 TBSP of oil and salt, then roast in oven for 30 minutes until very mushy and almost burnt on top

Cook beef in skillet on medium high heat with 2 cloves garlic, cinnamon, paprika, 1 tsp cumin and 2 tsp salt until no pink is left

Blend tahini, 1/2 cup lemon juice, 1/2 cup oil, 2 cloves garlic, 2 tsp cumin, and 2 tsp salt in food processor or blender

Mix capers, parsley, 3 TBSP oil, 1/4 cup lemon and 2 tsp salt with quinoa

To serve, top eggplant with quinoa and crumbled beef – cucumber on side and drizzle all with tahini sauce and top with mint

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

Posted in: