Quinoa Mushroom-Stuffed Eggplant with Apricot, Chicories & Pistachio
It’s hard to decide which is the star in this dish - the stuffed eggplant or the salad. The spiced quinoa and mushroom filling is incredibly satisfying, while the pistachios and apricots in the salad pair beautifully with the yogurt dressing. Luckily, you don’t have to choose.
Serves 4
INGREDIENTS
For the stuffed eggplant
4 medium eggplants
½ cup quinoa
1 pound 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 note)
8 thyme sprigs
2 teaspoons berbere (see note)
¼ teaspoon 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 pound mixed salad leaves (radicchio, endive, gem lettuce, etc.)
4 fresh apricots, pitted and thinly sliced
¼ cup pistachios, roasted and salted
¼ cup (½-ounce) dill, washed and picked
To serve
Pomegranate molasses
METHOD
Preheat the oven to 425°F with the fan on.
Boil the quinoa. Add ½ cup quinoa and 1 cup water to a small saucepan. Bring to the boil, stir, cover, reduce the heat to the lowest setting, and simmer for 12 minutes. Remove from the heat and set aside to steam.
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.
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.
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 allows the eggplant and filling to get acquainted, further browning and deepening the flavor.
Make the dressing. Whisk together all of the ingredients in a small bowl and season with salt and a few grinds of black pepper. Set aside.
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.
Note: Pomegranate molasses is a Middle Eastern staple made from reduced pomegranate juice. It has a tart, sweet, and fruity flavor which pairs wonderfully with roasted meat, grilled vegetables, and even desserts. You can substitute balsamic vinegar in a pinch, but pomegranate molasses is well worth seeking out. It’s affordable and keeps indefinitely in your pantry. We use it a lot.
Note: 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.
FURTHER READING
