PLAN NO. 11

DAY 1: RECIPE

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Quinoa and mushroom-stuffed eggplant with apricot, chicories, and pistachios

Yield: 4

Overview: Roast the eggplant, boil the quinoa, make the filling, stuff the eggplant and roast, and make a salad

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Ingredients

For the stuffed eggplant

• 4 medium eggplant
• ½ cup quinoa
• 1 lb button mushrooms, finely chopped (or pulsed in a food processor)
• 2 onions, diced
• 2 teaspoons cumin seeds
• 8 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 tablespoons pomegranate molasses (see tip)
• 8 thyme sprigs
• 2 teaspoons berbere (see tip)
• pinch of ground cinnamon

For the yogurt-poppy seed dressing

• ¼ cup whole milk greek yogurt
• ½ lemon, juiced
• ½ teaspoon honey
• 1 teaspoon poppy seeds
• 2 tablespoons extra virgin olive oil

For the salad

• 1 lb mixed salad leaves (radicchio, endive, gem lettuce, etc)
• 4 apricots, pitted and thinly sliced
• ¼ cup pistachios, roasted and salted
• ¼ cup dill, washed and picked (sub: cilantro, parsley, and/or mint)

To serve

• pomegranate molasses

Instructions

1. Preheat the oven. 425°F with the fan on.
2. Boil the quinoa. Add ½ cup quinoa and 1 cup water to a small saucepan. Bring to a boil, stir, cover, reduce the heat to the lowest setting, and simmer for 12 minutes. Set aside to steam off the heat.
3. Roast the eggplant. Cut the eggplant in half lengthwise. Drizzle with olive oil and season with salt. Place the eggplant on a parchment-lined sheet pan, cut side down. Roast for 20 minutes, until the eggplant flesh has caramelized.
4. Build the mushroom mixture. In a wide saute pan, heat 1 tablespoon of olive oil over medium heat. Add the cumin seeds and cook for 30 seconds. Add the onion and cook for 10 minutes, until browned. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the garlic, tomato paste, pomegranate molasses, thyme, berbere, and cinnamon. Cook for 2 minutes. Stir in the cooked quinoa. Add ¼ cup water and simmer for 1 minute more. Season to taste with salt and pepper. Set aside until the eggplant is done roasting.
5. Stuff and roast the eggplant. On the same sheet pan, flip the roasted eggplant cut side up. Lightly press down the interior flesh of each eggplant, making sure to keep the skin intact, so they look like shallow boats. Spoon the mushroom mixture evenly into each eggplant. Return the eggplant to the oven and roast for 10 minutes. The second bake will allow the eggplant and filling to get acquainted, deepening the flavor by further browning.
6. Make the dressing. Whisk together all of the ingredients in a small bowl and season with salt and cracked black pepper. Set aside.
7. Make the salad and plate. In a mixing bowl, dress the salad leaves. Taste for seasoning and adjust. Arrange the leaves on the plate and top with apricots, pistachio, and dill fronds. Place one or two eggplant halves on each plate. Drizzle with more pomegranate molasses and serve.

Tip

Pomegranate molasses is a Middle Eastern seasoning made from reduced pomegranate juice. Its tart, sweet, and fruity flavor pairs wonderfully with roasted meat, grilled vegetables, and even desserts. You can substitute a balsamic vinegar glaze in a pinch, but pomegranate molasses is well worth seeking out. It’s affordable and keeps indefinitely in your pantry.

Berbere is an Ethiopian and Eritrean spice blend that makes a delicious addition to most meat, fish, and vegetables. Some grocery stores carry it in their bulk food section. We buy ours from our local spice purveyor Villa Jerada, who has an excellent selection of pantry goods online.

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DAY 2: LEFTOVERS

Leftovers - Spicy sesame noodles with mushroom, eggplant, and crunchy veggies

Overview: Boil the noodles, make a sauce, slice some veggies, and toss in your leftovers

Choose your noodles  - egg noodles, rice noodles, or spaghetti all work great - and cook them accordingly. While the noodles cook, make a quick sauce. In a mixing bowl, whisk together a few spoonfuls each of tahini, chili crisp, maple syrup, and rice vinegar. Thin the mixture with a little water until you achieve a creamy consistency. Select any crunchy veggies you have on hand - snap peas, romaine lettuce, carrots, etc - and slice them thinly.

Scoop out your leftover stuffed eggplant (try to get as much of the eggplant flesh as you can, not just the mushrooms and quinoa), discarding the skin. Add the filling to the bowl with your tahini sauce. Toss in the cooked noodles and veggies, and mix it so everything is well coated. Top with toasted sesame seeds, cilantro, or sliced scallion.

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SHOPPING LIST

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EXTRA RECIPES

Making your own chili crisp may be a little ridiculous, especially when Lao Gan Ma exists. But it’s sooo good. And it’ll impress your friends. If you do, send us a pic, so we can feature you in the newsletter.

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