March 5, 2015

Chickpea Quinoa Stuffed Eggplant

Chickpea Quinoa Stuffed Eggplant

In an effort to be the most appropriate / well-liked girl on the Internet, I find it necessary to start stuffing things every hump day. My first post dedicated to this mighty cause is an eggplant with chick peas, peppers, quinoa and a tahini sauce made with energy-boosting maca. Recipe below.


For the stuffing:

  • 1 can chick peas
  • 2 tbsp olive oil, divided
  • 1 red bell pepper, chopped
  • 1 cup cooked quinoa
  • 1 onion, chopped
  • 1 tbsp garlic
  • salt
  • pepper

For the dipping sauce:

  • scooped out insides from eggplant, baked at 375 for 20 minutes
  • 1 tbsp tahini
  • 1 tsp maca powder
  • 1 tbsp lemon juice
  • 1 tsp garlic
  • pinch of salt / pepper
  • 1 tbsp cilantro for garnish (optional)


  1. Preheat oven to 375
  2. Slice eggplant in half lengthwise and scoop out the inner part, saving the fleshy insides
  3. Put about 1 tbsp olive oil on the eggplant along with salt and pepper – rub in to coat evenly
  4. Put a little more olive oil on the scooped out part as well and place all on a rack in the oven for about 20 minutes
  5. Meanwhile sauté the other 1 tbsp olive oil, onion, garlic, and bell pepper
  6. Cook quinoa according to directions
  7. When quinoa is finished, add it to the sautéed vegetables
  8. Take eggplant out of the oven and stuff with sautéed vegetables
  9. In a food processor, combine fleshy part of eggplant with tahini, lemon juice, garlic, salt and pepper. Pulse until smooth and combined and add this to the top part of the stuffed eggplant. Garnish with cilantro if desired.

Chickpea Quinoa Stuffed Eggplant 1

As mentioned in other posts, the added maca powder increases energy, boosts sex drive, improves complexion, and balances mood. I mean it is hump day, after all.  I had to put some sort of twist on it…

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