Quinoa Stuffed Eggplant

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** This is a sponsored post but all opinions are my own. Thanks for supporting brands that support me.

Today I am teaming up with Brummel and Brown Organic Buttery Spread with Yogurt to show you how to create my stuffed eggplant. I have always been a fan of eggplant especially in the late summer, early fall. Right now the farmer’s markets are overflowing with eggplants of all varieties. I love all the different color purples that range between the lightest almost white shade of purple to the deep dark almost black purples. I am constantly amazed by the color of fruits and vegetables.

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Since eggplants are everywhere these days, let’s make stuffed eggplant. The thing I struggle with most is how to make eggplant pretty. When it is cooked it loses that vibrant color and turns brown-ish. Since we eat with our eyes, I am constantly looking for new ways to create it so it looks as appealing as it tastes. Enter my quinoa stuffed eggplant.

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Since eggplant is so porous it requires a lot of oil when you are cooking it. Brummel and Brown’s Organic Buttery Spread is actually made with yogurt so I feel a little less guilty when using it to get the eggplant perfectly browned and soft.

Next time you are at the market grab a couple eggplants and either stuff them until they are overflowing with quinoa, herbs, and nuts or just slice up, sauté and serve.

Quinoa Stuffed Eggplant

  • 2 globe eggplants, similar in size
  • ¼ cup Brummel and Brown Organic Buttery Yogurt Spread
  • 2 cups cooked quinoa
  • ½ onion
  • 2 cloves garlic
  • 1 Tbs. preserved lemon, minced
  • 2 Tbs. pistachios, plus more for garnish
  • ¼ cup pomegranate seeds, plus more for garnish 
  • 2 Tbs. mint, plus more for garnish
  • salt and pepper
  • Serve with Greek yogurt

Pre-heat oven to 400F.

Slice eggplants in half. Carefully scoop out the flesh, hollowing out the eggplant.

Melt 2 Tbs. Brummel and Brown Organic Buttery Yogurt Spread in a small bowl then brush the hollowed eggplants and sprinkle with salt and pepper. Roast eggplants on a sheet tray for about 20 to 25 minutes or until soft but still have structure. 

Roughly dice the removed eggplant. In a large sauté pan over medium heat, add remaining Brummel and Brown Organic Buttery Yogurt Spread and eggplant. Cook eggplant until soft. Place eggplant in a large bowl. Add onions to the same pan and cook until translucent, about 2 to 4 more minutes. Add garlic and cook for an additional 30 seconds.  Add the onions and garlic to the bowl with the eggplant then top with quinoa, preserved lemon, pistachios, pomegranate seeds, 1/4 white wine vinegar, mints and a pinch of salt and pepper.  Taste for acidity adding more melted Brummel and Brown Organic Buttery Yogurt Spread if the quinoa is too acidic.

Spoon quinoa mixture into the eggplant halves and serve warm with Greek yogurt.

Serves 4.