This vegetarian stuffed eggplant recipe is a fiber-packed rockstar for your digestive system.

Why is fiber important, you ask?

Fiber is like a natural broom for your gut, keeping everything moving smoothly and helping to prevent constipation. Plus, it helps keep your blood sugar levels steady, which is great news if you’re watching your carbs. And because fiber makes you feel fuller for longer, it’s a handy ally in managing your weight.

The walnuts and tahini in this recipe bring a load of healthy fats to the table. These are the good fats—polyunsaturated and monounsaturated fats—that your heart loves. They help kick out the bad LDL cholesterol and boost the good HDL cholesterol, which means they’re doing your cardiovascular system a big favor.

Then there’s the trio of eggplant, parsley, and lemon juice, which are packed with antioxidants. Antioxidants are like the body’s defense squad against free radicals, those troublemakers that can lead to chronic diseases like heart disease and cancer.

Eggplant comes with nasunin, a special type of antioxidant that protects your cell membranes. Parsley has flavonoids, which have anti-inflammatory and antioxidant properties. And lemon juice is loaded with vitamin C, a powerhouse that helps your immune system and keeps your skin glowing.

So, while you’re enjoying this delicious stuffed eggplant, you’re also getting a healthy dose of nutrients that support your overall well-being. It’s tasty, nutritious, and just what your body ordered. Dig in and feel good about what you’re eating!

Ingredients (serves 2)

• 2 Eggplant (medium, halved lengthwise)
• Sea Salt & Black Pepper (to taste)
• 1/3 cup Quinoa (dry, rinsed)
• 1/2 cup Walnuts (toasted, chopped)
• 1/4 tsp Cumin
• 1/4 cup Parsley (finely chopped)
• 1/4 cup Tahini
• 1 tsp Lemon Juice
• 1/4 cup Water
• 1 Garlic (clove, minced)

Directions

1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
   
2. Using a sharp knife, score the flesh of the eggplant in a crosshatch pattern about one inch deep, being careful not to cut into the skin. Season with salt and pepper. Place on the baking sheet and cook in the oven for 30 to 35 minutes or until charred and cooked through.
   
3. Meanwhile, cook the quinoa according to package directions.
   
4. Once the quinoa is done cooking, fluff it with a fork and add the walnuts, cumin, and parsley. Season with salt and pepper.
   
5. In a small bowl or jar, combine the tahini, lemon juice, water, and garlic. Whisk until well combined and smooth. Season with salt and pepper, if needed.
   
6. Divide the eggplant(s) onto plates and top with quinoa. Serve with tahini sauce on the side or drizzled on top. Enjoy!

Notes

• Leftovers – Refrigerate in an airtight container for up to three days.
• Serving Size – One serving is two eggplant halves with approximately 3/4 cup quinoa mixture.
• More Flavor – Add chopped dates to the quinoa mixture. Add sweetener of choice to the tahini sauce.