Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
Prep time
Cook time
Total time
Recipe type: Vegan, Protein, Paleo, Gluten Free
Serves: 6
  • 3 medium/large eggplants
  • 1 large sweet onion, diced
  • 2 cups vegetable broth (For cooking quinoa in)
  • 1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
  • 1 package of heirloom tomatoes, quartered
  • 1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • dash of salt/pepper
  • olive or coconut oil
  • ½ cup tahini
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • Purchase advair online
  1. Preheat oven to 375 degrees.
  2. Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
  3. Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
  4. Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
  5. Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
  6. Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
  7. While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
  8. Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
  9. Add garlic and saute for 1 - 2 minutes.
  10. Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
  11. Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
  12. Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
  13. Drizzle each eggplant with some tahini sauce.
Recipe by at http://theorganicrabbit.com/quinoa-garbanzo-tomato-eggplant-tahini/