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Ingredients
- 2 eggplants halved
- 3 Tbsps olive oil divided
- 1 red onion diced
- 2 cloves garlic minced
- 1 pint cremini mushrooms quartered
- 2 cups torn kale
- 2 cups cooked quinoa
- 1 Tbsp fresh thyme chopped
- zest % juice of 1 lemon
- salt & pepper to taste
- 1/2 cup plain Greek yogurt
- 3 Tbsps fresh parsley or basil chopped
Ingredients
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Using a spoon, scoop out a third of the flesh inside the eggplants (you can set it aside for other uses or discard). Rub the inside of each eggplant half with 1½ teaspoons olive oil and transfer to the prepared baking sheet.
- Add the remaining 1 tablespoon olive oil to a large skillet and heat over medium heat. Add the onion and sauté until tender, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the mushrooms and cook until they are just tender, 4 to 5 minutes. Stir in the kale and quinoa, and cook until the kale is wilted slightly, 2 to 3 minutes. Season the mixture with thyme, lemon zest and juice, salt, and pepper.
- Spoon the filling into the prepared eggplants and roast until the eggplants are tender but not falling apart, 17 to 20 minutes. Let cool for 5 minutes.
- Serve the eggplant immediately, garnished with parsley or basil and accompanied by the yogurt and additional lemon wedges.
