Eggplant Boats
INGREDIENTS
1/4 Cup Pine Nuts
2/3 Cup Water
1/4 Cup Quinoa
4 Medium Eggplants, cut half length ways
Freshly ground salt and pepper, to taste
3 Tablespoon olive oil plus extra to drizzle
1/4 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Paprika Powder
A Pinch of Clove
A Pinch of Saffron
1 Small Onion, diced
1 x 410gr can tomatoes, chopped
3 Garlic cloves, finely chopped
250gr Assorted Mushrooms, chopped
2 Tablespoons Fresh Parsley, chopped
2 Tablespoons Fresh Coriander, chopped
12 Small Cherry Tomatoes, halved
FOR SERVING
A handful of Chives , chopped
1 Cup Coconut Yoghurt
1/2 Teaspoon Dried Mint
1/4 Teaspoon Garlic Powder
INSTRUCTIONS
Preheat the oven to 180°C.
In a dry pan, over a medium-low heat on a stove, toast the pine nuts for about 2 minutes until they are fragrant.
In a small saucepan, bring the water to a boil.
Add the quinoa and bring the water gently back to the boil. Reduce the heat and cover the pot with the lid. Let it simmer for 12 minutes before removing the pot from the heat.
Carefully score the flesh of the eggplants in a crosshatch pattern. Be careful not to damage and cut through the skin.
Sprinkle it with salt and pepper and drizzle olive oil over the eggplants.
Place the eggplants, cut-side-up, in a non-stick baking tray and bake them in the oven for 20-25 minutes.
In a small bowl, mix together the spices.
Over a medium heat in a saucepan, heat 1 tablespoon of olive oil and sauté the onion for about 2 minutes or until it's translucent.
Add the tomatoes, garlic, and the spices to the tomato mixture and let it simmer for about 45 minutes or until the sauce is thickened. Mash the tomato pieces with a fork during the cooking process.
Take the eggplants out of the oven and use a small spoon take out the flesh to create space for the stuffing without cutting through the skin.
Place the flesh in a bowl.
In a saucepan, over a medium heat, add 2 tablespoons of olive oil and sauté the eggplant flesh, mushrooms, and quinoa for about 3-4 minutes.
Season with salt and pepper to your taste.
Turn off the heat and stir in the parsley, coriander, and the pine nuts.
Once the tomato mixture is ready, remove it from the heat and let it cool down for 10 minutes.
Add the eggplant mixture and combine it all together.
Sprinkle the eggplant boats with some salt and pepper. Place the filling of tomato and eggplant mixture inside the each eggplant boats.
Top the boats with cherry tomatoes and bake them in the oven for 20-25 minutes.
Whisk the yogurt to form a smooth and creamy texture. Then add the dried mint and garlic powder and season it with salt and black pepper.
Garnish each eggplant boat with chopped chives and drizzle the yogurt on the top.
SERVES 8