Gourmet Vegan Lebanese Dinner: Falafel & Quinoa Stuffed Eggplants with Pomegranate Molasses Glaze

Allergens

None

Ingredients

• 1. 4 medium
• sized eggplants 2. 2 cups cooked quinoa 3. 1 cup falafel mix 4. 1/2 cup pomegranate molasses 5. 1/4 cup extra virgin olive oil 6. 1/4 cup fresh lemon juice 7. Salt and pepper to taste 8. Fresh parsley, chopped for garnish 9. Pomegranate seeds for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell.
3. Brush the hollowed out eggplant halves with olive oil and place them on a baking sheet lined with parchment paper.
4. Bake the eggplant shells for 20 minutes or until tender but not mushy. Remove from oven and let cool.
5. In a bowl, combine cooked quinoa and falafel mix. Season with salt and pepper to taste.
6. Stuff each cooled eggplant half with the falafel quinoa mixture. Press down gently to create an even surface.
7. Drizzle the stuffed eggplants with olive oil, then bake for 25 minutes or until golden brown.
8. In a small saucepan, heat pomegranate molasses and lemon juice over low heat. Stir occasionally until combined.
9. Remove the eggplants from the oven and brush them generously with the pomegranate molasses glaze.
10. Return the eggplants to the oven for another 5 minutes or until heated through.
11. Garnish with chopped parsley and pomegranate seeds before serving.

Chef’s Insight

Use freshly squeezed lemon juice for the best flavor in this recipe.

Notes

For an added touch of elegance, serve with a side of fresh herb salad.