Quinoa Stuffed Eggplant with Celery-Apple Salsa

A wholesome and flavorful dish featuring roasted eggplant filled with a savory quinoa mixture and topped with a fresh, tangy celery and green apple salsa. Perfect for a healthy and satisfying meal using your on-hand ingredients.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped eggplant flesh and set aside. 3. Rinse quinoa under cold water. Cook quinoa according to package instructions, usually about 15 minutes. 4. While quinoa cooks, heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent. 5. Add chopped eggplant flesh and diced celery to the pan. Cook until softened, about 5-7 minutes. 6. Stir in cooked quinoa, smoked paprika, cumin, salt, and pepper. Add white wine and cook for another 2 minutes until mostly evaporated. 7. Spoon the quinoa mixture into the eggplant shells. 8. Place stuffed eggplants on a baking sheet and bake for 20 minutes until tender and slightly browned. 9. Meanwhile, prepare the celery-apple salsa by combining grated celery and grated green apple with the diced apple pieces. Season lightly with salt and pepper. 10. Serve the baked stuffed eggplant topped with the fresh celery-apple salsa and a drizzle of your preferred sauce.

1 medium eggplant 1/2 cup quinoa 1 small onion, finely chopped 2 garlic cloves, minced 2 celery stalks, diced 1 green apple, grated 1/2 green apple, diced 2 tbsp white wine 1 tsp olive oil Salt and pepper to taste 1/2 tsp smoked paprika 1/4 tsp ground cumin Sauce of your choice for drizzling (e.g., tahini or yogurt-based sauce)