Imam Bayildi Stuffed Eggplant with Quinoa Pilaf

Ingredients

• 2 large Eggplants
• 2 medium Onions, finely chopped
• 4 medium Tomatoes, diced
• 4 cloves Garlic, minced
• 1 medium Green bell pepper, diced
• 1/2 cup Olive oil
• 1/4 cup Parsley, chopped
• 2 tablespoons Mint, chopped
• 1 teaspoon Sugar
• 1 cup Quinoa
• 2 cups Vegetable broth

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 2 large eggplants and carefully cut them in half lengthwise. Using a small knife, score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin or outer edge.
2. 2Brush the cut surfaces of all eggplant halves evenly with 2 tablespoons of the 1/2 cup olive oil. Heat a large, oven-safe pan or a large skillet over medium heat, then add the remaining 6 tablespoons of the 1/2 cup olive oil to the pan.
3. 3Add the 2 medium onions, finely chopped, the 4 cloves garlic, minced, and the 1 medium green bell pepper, diced, to the hot oil. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the bell pepper has softened.
4. 4Add the 4 medium tomatoes, diced, the 1 teaspoon sugar, the 1/4 cup parsley, chopped, and the 2 tablespoons mint, chopped, to the pan with the sautéed vegetables. Stir everything together, then reduce the heat to low, cover the pan, and simmer for 20 minutes, or until the mixture has thickened and the flavors have melded.
5. 5Carefully spoon the entire tomato mixture from the pan into the scored cavities of the 2 eggplant halves, distributing it evenly. Place the stuffed eggplants in a large baking dish, then pour 1/4 cup of water into the bottom of the baking dish around the eggplants. Bake in the preheated oven at 375°F (190°C) for 45-55 minutes, or until the eggplant flesh is very tender and can be easily pierced with a fork.
6. 6While the eggplant bakes, rinse the 1 cup of quinoa in a fine-mesh sieve under cold running water for 30 seconds, until the water runs clear. Combine the rinsed 1 cup of quinoa and the 2 cups of vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove the saucepan from the heat and let it rest, covered, for 5 minutes to allow the quinoa to steam and become fluffy before fluffing with a fork.
7. 7Serve the hot stuffed eggplant immediately, accompanied by the quinoa pilaf.

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