By France Morissette, The Restless Palate
For the chai water:
6 green cardamom pods
8 peppercorns
2 star anise
2 cinnamon sticks each 3 inches long or equivalent
2 cloves
1. Add the spices to 2-1/4 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Strain out the spices. Measure the water and top it up to 2 cups, if required.
For the eggplant:
2 large eggplant (*see notes for sweet potato)
2 tablespoons olive oil
1 cup quinoa (I used tricoloured but any color works)
1/2 chopped fresh parsley
1/3 cup chopped walnuts
2 green onions finely sliced
1/2 teaspoon salt
1-2 lemons, juice of
salt
pepper to taste (optional)
1 lemon cut into wedges for serving
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Cut each eggplant in half lengthwise and score it into 3/4-inch squared being careful not to pierce the skin. Brush each eggplant with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Bake for 30 minutes or until flesh is tender.
3. Meanwhile cook the quinoa. Heat a medium size pot with a lid, over medium heat and add 1 teaspoon of olive oil. Add the quinoa and toast it until it becomes fragrant and there’s a slight popping sound of the quinoa seeds, approximately 3-5 minutes. Add the 2 cups of chai water. Reduce heat to maintain a simmer and cover with a lid. Cook for 20 minutes.
4. Once the eggplant is cooked, scoop out the soft flesh leaving a 1/2-inch perimeter around the skin. Place the cubed flesh (it’s OK to have pieces that don’t come out perfectly) and the quinoa in a large bowl. Add the chopped parsley, walnuts and green onions. Add the juice of 1/2 a lemon and salt if required. Stir and taste. Continue to add lemon juice and salt to taste until just right. Finish with fresh ground pepper (optional).
5. Place a quarter of the quinoa filling into the cavities of each eggplant. Feel free to pack it in slightly with the back of the spoon to make it all fit.
6. Serve with a lemon wedge.
Notes
Sweet potato substitution: You'll need 4 medium sized sweet potatoes. Repeat the same steps except extent the cooking time to 45 minutes or until sweet potatoes are tender and omit the 2 tablespoons of oil.
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