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 

For ingredient list & original recipe continue reading…

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