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Eggplant with quinoa & chickpeas
Artist: _
Categories: Eggplant, Vegetables, Vegetarian
Yield: 4
Rating: 0
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Ingredients:
2 Eggplants (sm. to med.)
-water to fill large pot
1 cupQuinoa
2 1/2 cupWater
1/4 cupWater
1 smallOnion, peeled, chopped, -OR-
1/2 large-Onion, peeled and chopped
2 Garlic cloves, minced
1 Poblano pepper
- seeded and chopped fine
1 Banana or hungarian pepper
- seeded and chopped fine
1/2 cupTomato puree or tomato sauce
1/2 tspSalt
Freshly ground pepper
- to taste
1/4 cupGround walnuts
1 cupCooked chickpeas
1 tbspWheat flour
1 tbspGluten flour
Procedures:
1Preparation time: 20 minutes baking time: 1 hour
2in a large pot, bring water to boil.
3Slice the eggplant in half and scoop out the insides.
4Place the eggplant shells in the water and cook until soft, about 10 minutes.
5Chop the eggplant insides and set aside to saute.
6in another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.
7in a large frying pan, add the water and heat over medium heat.
8Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed.
9Then add the tomato puree, salt, pepper, walnuts, and chickpeas.
10Cover and simmer about 5 minutes, stirring occasionally.
11preheat oven to 350.
12turn off the heat for all three pans.
13Drain the eggplant shells from the water.
14Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well.
15Place the eggplant shells in a large casserole dish with a cover.
16Fill the eggplant shells with the quinoa mixture.
17Put the cover on the casserole dish, and place in the oven.
18Bake at 350°F for 1 hour.
19Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.
20~mary howard
 
 
 
 

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