Turmeric Spiced Eggplant with Quinoa Rice Mix & Tahini Sauce

_MG_2130My love of eggplant sure is coming around fast! The eggplant lasagna I made not too long ago was 2 thumbs up & this dish is the same! The turmeric/cinnamon blend adds such a wonderful taste to this dish & blends perfectly with the tahini sauce! Melt in my mouth good – hope you enjoy!

  1. Preheat oven to 320degrees & spray cooking sheet with oil
  2. Cut the eggplants in half lengthways, then make a few incisions into the cut side of each eggplant half, being careful not to cut through the skin – repeat at the opposite angle to create a diamond shape pattern
  3. Place eggplants, center-side up on the cookie sheet
  4. In a small bowl whisk: 1/4C EVOO, 1T ground turmeric, 1t cinnamon & 1/8t salt
  5. Brush turmeric mixture on to each side of the eggplant (let it soak up & use all of the mix)
  6. Place in oven for 30-40minutes, until flesh is soft & browned
  7. Follow directions for boxed quinoa/brown rice mix  (I seasoned mine with juice from half a lemon, 1t dried basil, 1/4C chopped flat leaf parsley, 1t red pepper flakes & added 1/4C crushed raw hazelnuts)
  8. While everything is cooking whip up the tahini sauce: 2T raw tahini, 1T EVOO, 1T water, half a lemon juiced & S/P to taste

To serve, plate the eggplant, spoon on quinoa mix, drizzle tahini sauce & top with a dash of cinnamon – so delicious! I had a leftover eggplant half & diced it up, added it to my salad today…so yum!!

Nutritional Info Per Serving (Serves 4): 480 calories – 26 grams of fat – 58 carbs – 9 grams of protein 

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Eggplant Noodle Lasagna with Tofu & Turkey


Okay….so today is the BIG Spartan Race – I am downright scared! We got an email this week saying the race will take place all throughout Citi Field AND there will be 25 obstacles – yikes!

So to gear up for the big day I decided to make one hearty meal last night that was still light but would give us the energy that we needed to make it through today.

  1. Preheat oven to 450degrees &  line 2 baking sheets with parchment paper
  2. Thinly slice your eggplant vertically, lay on baking sheets – spray with cooking oil, sprinkle with S/P & place in oven for 15minutes
  3. In a food processor (or blender) add: 1 package Nasoya Lite Firm Tofu, 2T EVOO, 1T nutritional yeast, 1t minced garlic, 1t salt, 1/2C fresh basil & 3C fresh spinach leaves – blend until smooth consistency & set aside (yes, same mix as my Tofu Stuffed Shells)
  4. Slice up 12 button mushrooms & add to a pre greased stovetop pan- toss until soft & set in side bowl
  5. In the same pan add 1 sliced red pepper – toss until soft & set in a new side bowl
  6. In the same pan add: 1lb ground turkey, 1/2 a diced yellow onion, 1t minced garlic & 1T water – brown

Now let’s begin to layer this lasagna up…

  • Grab a large baking pan & cover bottom with marinara (I just used Newman’s Organic). 
  • Then layer with 4-6 eggplant slices, top with the turkey mixture & add a bit more marinara on top
  • Layer with dollops of the tofu mixture & use a spatula to smooth it out
  • Now layer with the mushrooms & peppers
  • Top with 4-6 more eggplant slices, cover with your remaining marinara & sprinkle on nutritional yeast, salt & pepper

Lower your oven temp to 350degrees if you are going to bake right away & cook for 30-40minutes. However, I made mine earlier in the day – covered with aluminum foil, set in the fridge & took on later on in the night to bake – easy as that!

Okay off to the race I go! Hopefully reporting back tomorrow with zero injuries & only fond memories!  I will try to take some pics & post on my twitter account – check me out at @sparkldsidewalk!!

Nutritional Info Per Piece (Serves 8 Pieces): 200 calories – 11 grams of fat – 25 carbs – 21 grams of protein 

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