Quinoa and Veggie Stuffed Eggplant

I love Quinoa and I love veggies so here was last nights dinner

Did you know that Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.

You will need:

2 large eggplants or 3 medium
1/2 to 1 cup dry quinoa, cooked according to package instructions
1 medium onion, chopped
8 mushrooms chopped (any kind of mushroom)
4 green onions, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
1 long green pepper, chopped
3 garlic cloves, minced
3 tablespoon tomato paste
2 tomato, chopped
1/4 bunch parsley
6 ounces cheddar cheese optional
4 tablespoons olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon coriander
Salt and pepper to taste

Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut-side facing up. Drizzle with 1 tablespoon olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.

Except,  the tomato and cheese, sauté the chopped veggies in 2 tablespoons  of olive oil over medium-high heat with salt and pepper. Add the tomato paste after 2-3 minutes and stir. Cook until the vegetables are tender.

Add the chopped tomato (leaving a few pieces for garnish),
4 ounces of cheese (grated), and the cooked quinoa rice. Stir until combined. Add paprika, cumin and coriander.

Stir and set aside.

Remove the eggplants from the oven.

Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing.

Mix the scooped eggplant with the stuffing and place into the eggplants halves. Top with a few sliced tomatoes, sprinkle cheese and drizzle with 1 tablespoon olive oil. Place back into the 350 degrees  Fahrenheit oven for 20 minutes.