Quinoa and falafel are mixed together and stuffed into roasted eggplant halves to make a healthy and tasty dish. This recipe not only makes a tasty meal, but it's also good for you.

Ingredients: 1 cup quinoa, cooked. 4 medium-sized eggplants. 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. Olive oil for brushing. Tahini sauce for serving.

Instructions: Preheat oven to 375F 190C. Cut eggplants in half lengthwise and scoop out the center, leaving about a 1/2-inch shell. Brush the eggplant shells with olive oil and place them on a baking sheet. In a food processor, combine cooked quinoa, chickpeas, breadcrumbs, parsley, red onion, garlic, cumin, coriander, paprika, salt, and pepper. Pulse until well combined. Stuff the eggplant shells with the quinoa falafel mixture. Bake in the preheated oven for 25-30 minutes or until the eggplant is tender and the falafel is golden brown. Serve the stuffed eggplants with a drizzle of tahini sauce. Enjoy your delicious Quinoa Falafel Stuffed Eggplant!

Prep Time: 20 minutes

Cook Time: 30 minutes