Middle Eastern Stuffed Eggplant

Ingredients

• 2 large eggplants
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1/2 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup chopped pistachios
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, score the flesh, and brush with olive oil. Place them on a baking sheet, flesh side down, and bake for 25-30 minutes until softened.
3. Meanwhile, prepare the filling by mixing cooked quinoa, chickpeas, parsley, mint, pistachios, garlic, cumin, paprika, cinnamon, salt, and pepper in a bowl.
4. Once the eggplants are cooked, remove from the oven and let them cool slightly. Scoop out the flesh, leaving a shell intact. Chop the flesh and mix it with the filling mixture.
5. Fill each eggplant shell with the stuffing mixture, drizzle with olive oil, and bake for an additional 15-20 minutes until golden and crispy.
6. Serve the stuffed eggplants hot, garnished with extra herbs and a squeeze of lemon juice.