2 large eggplants
5 Tbsp. safflower oil plus some for drizzling eggplant
1/2 large Spanish onion, cut into 1/4-in. dice
1/2 lb. mushrooms cut into 1/4-in. dice
1 medium zucchini or summer squash cut into 1/4-in. dice
1/2 medium red pepper cut into 1/4-in. dice
6 oz. grape tomatoes, quartered
2 tsp. dried mint or 1/4 c. fresh mint, chopped
1/4 c. fresh parsley, chopped
1/4 c. golden raisins
salt and freshly ground pepper
1/2 c. quinoa
2 c. broth (preferably organic)
2 Tbsp. fresh lemon juice
1 lemon cut into 1/8s for garnish
Preheat an oven to 350°F/180°C degrees.
Cut the eggplants in half lengthwise. Brush 2 Tbsp. of oil all over eggplants. Place cut side down onto a baking sheet and bake for at least 20 minutes or just until the skin of the eggplant begins to wrinkle. Remove from the oven and cool.
Scoop out the eggplant pulp leaving about a 1/4-in. layer of eggplant on all sides. Reserve the shell. Finely chop the eggplant pulp and reserve.
In a large mixing bowl, add the eggplant pulp, onion, mushrooms, squash, red pepper, tomatoes, mint, parsley, raisins, salt and pepper.
Preheat a 12-in. fry or omelette pan on medium-high heat. Add 3 Tbsp. oil. Let the oil heat for a minute and then add the vegetables. Sauté until the onions are transparent.
Bring the broth to a boil in a medium sauce pan. Add the quinoa and reduce the heat to a simmer. Cook until all the liquid is absorbed. Reserve.
Combine the quinoa and the vegetables.
Return the shells to the baking sheet cut side up. Lightly drizzle the interior of the eggplant shells with safflower oil. Divide the filling evenly between the four shells. Drizzle the lemon juice between the four shells.
Place in the oven and bake for 40 - 45 minutes.
Garnish with lemon wedges and serve.
Variation: Sauté 12 oz. of ground turkey in 2 tsp. oil. Add this to the stuffing mix after it has been sauteéd and proceed with the recipe.