During the past few weeks, my life has become this scheduling mess. Every single recipe I wanted to write up wasn't doable because I was always missing an ingredient. Just as things were getting out of hand, those miracle boats came sailing my way!
It was a Friday morning, I was driving back from a yoga class and I had an hour at home to cook, take pictures, shower, get dressed and get out of the door. I called my mom and said "help! I'm stuck!"
Of course, knowing me, she said, "we have eggplants, you could do eggplant boats loaded with quinoa!" Her excitement became mine and I ran home and started cooking.
I picked up the eggplants, starting carving and cutting. Cooked some quinoa, defrosted some homemade tomato sauce and went out to check my moms fresh herb selection in the garden. I picked the dill!
There are a couple of things I would improve though, I meant to use diced tomatoes with the tomato sauce, but I forgot! I would also use a lot more dill next time!
I can't believe how improvising can produce such hearty recipes! I hope you try this one and let me know if you like it.
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 2 (or one very hungry yogi!)
Step 1: Cook quinoa according to package instructions and preheat oven to the highest setting.
Step 2: Cut your eggplant lengthwise. For each half, you’ll need to go around the edge with a sharp knife, as if you’re carving it out. You’ll then cut the center in both directions. If you scoop out the center of the eggplant, you’ll be left with little cubes (check the image above)
Step 3: For the whole eggplant boats, you’ll brush them with the olive oil and place on a greased baking tray.
Step 4: For the eggplant cubes, you’ll drizzle them with some oil, salt and pepper as well as the spice mix. Mix them well and place on a greased baking tray.
Step 5: Place both eggplant trays in the oven and bake. The cubes take around 30 minutes to bake, or less. The whole eggplants take about 40 minutes.
Step 6: In a pan, cook diced garlic and diced tomato for a minute or two, then add tomato sauce and cook for a few minutes. Add coriander and season with salt and pepper. Take off the heat and add quinoa along with the baked eggplant cubes and dill.
Step 7: Add the quinoa mix to the baked eggplant boats, dress with tahini sauce and garnish with dill.