Adapted from a recipe from HealthyGreenKitchen.com.
1 medium eggplant
2 c cooked quinoa
2 T butter, divided
3 T peeled and minced garlic
1/2 onion, diced
4 oz mushrooms, chopped
4 T fresh rosemary, finely chopped
1/2 c white wine
1/2 rd pepper, diced
4 lg leaves of swiss chard, stems trimmed off and chopped
1/2 t salt
1 1/4 c feta cheese
1 c pumpkin seeds
3 T fresh parsley, finely chopped
Preheat oven to 400 degrees. Slice off the top of the eggplant and cut it in half lengthwise. Salt the eggplant and place in colander for 30 minutes. Blot and dry. Scoop out eggplant pulp so that shell is about 1/4 inch thick. Spray with olive oil spray and roast for 20 minutes.
Dice eggplant pulp and set aside. Choose a baking dish that will accommodate your stuffed eggplant halves and rub/spray it with olive oil.
In a large cast iron skillet or other heavy saute pan, heat the 1 T olive oil and 1 T butter. Add the garlic and allow it to brown in the pan for a minute or so. Add the onion and saute with the garlic for a minute or two more.
Add another 1 T of the butter and allow it to melt a bit. Add the mushrooms and stir around so they absorb some of the butter, and then add the rosemary, the diced eggplant, and the white wine. Increase the heat a bit and allow to simmer until all the wine is cooked off.
Add the diced red pepper and the chard and cook over low heat, stirring occasionally and adding a bit of water or olive oil to the pan if it is too dry, for a few more minutes. Add 1/2 t salt and remove from heat to cool.
In a large bowl, mix the feta, the cooked quinoa and the cooled sauteed vegetables. Mix well.
Wipe your skillet clean and sprinkle the pumpkin seeds around the pan. Toast over medium heat for 1-2 minutes until the seeds ‘pop’ and turn golden brown. Mix the toasted pumpkin seeds into the stuffing mixture. Take your hollowed eggplant halves and fill them with the filling.
Place in the baking dish and cover with foil. Bake in the preheated over for 30 minutes. Garnish with the finely chopped parsley.