- 1 large, 2 medium, or 3 small eggplant(s)
- 1.5 cups cooked quinoa*
- 3 Tbs olive oil
- 1/2 yellow onion, diced
- 1 large can of organic crushed tomatoes
- 1.5 cups dry stuffing cubes or 1 cup seasoned breadcrumbs
Cube the scooped out part of the eggplant and set aside.
Preheat the oven to 400. Lay the eggplant skins into a square baking dish cut side up.
Heat oil in a large skillet on medium heat until hot. Add the diced yellow onion and cook for about two minutes. Add in the eggplant cubes and cook until browning.
Add in the can of crushed tomatoes and the cooked quinoa and cook until heated through and the water is cooked out.
Toss in the bread cubes or crumbs until well incorporated.
Fill the eggplant skins with the filling until you've used it all.
Pour 1/2 cup of water into the bottom of the baking dish and cover with foil.
Bake for 35 minutes or until the skins have cooked through and are wrinkly. Enjoy as is or eat as delicious leftovers.
*Quinoa can be cooked in your rice cooker following the manufacturer's instructions for rice.