Stuffed Eggplant w/ Sunflower Romesco, Quinoa and Herbs - The First Mess

In this vegan recipe, roasted eggplant is stuffed with a tasty mixture of quinoa and herbs, and a colorful sunflower romesco sauce is drizzled on top. This dish is filling and healthy, making it perfect for a healthy meal.

Ingredients:

• 2 medium eggplants
• 1 cup cooked quinoa
• 1/4 cup chopped fresh herbs such as parsley, basil, and mint
• 1/4 cup sunflower seeds
• 2 cloves garlic
• 1/4 cup roasted red peppers
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Slice eggplants in half lengthwise and score the flesh in a crosshatch pattern

Place on a baking sheet lined with parchment paper

In a food processor, combine sunflower seeds, garlic, roasted red peppers, tomato paste, olive oil, lemon juice, salt, and pepper

Blend until smooth to make the romesco sauce

Scoop out some flesh from each eggplant half to create a well for the filling

Chop the scooped out flesh and add it to a mixing bowl

To the mixing bowl, add cooked quinoa, chopped herbs, and half of the romesco sauce

Mix until well combined

Stuff each eggplant half with the quinoa mixture

Bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the filling is heated through

Serve the stuffed eggplants topped with remaining romesco sauce and extra chopped herbs, if desired