Eggplant With Quinoa And Chickpeas

Servings: 4
Ingredients:

2    Eggplants (sm. to med.)
-water to fill large pot
1 c  Quinoa
2 1/2 c  Water
1/4 c  Water
1 sm Onion; peeled, chopped, -OR-
1/2 lg -Onion, peeled and chopped
2    Garlic cloves; minced
1    Poblano pepper
- seeded and chopped fine
1    Banana or hungarian pepper
- seeded and chopped fine
1/2 c  Tomato puree or tomato sauce
1/2 ts Salt
Freshly ground pepper
- to taste
1/4 c  Ground walnuts
1 c  Cooked chickpeas
1 tb Wheat flour
1 tb Gluten flour

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop
out the insides. Place the eggplant shells in the water and cook until
soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the
heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add
the onion, garlic, peppers, and the eggplant insides, and saute, adding a
little more water as needed. Then add the tomato puree, salt, pepper,
walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring
occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the
water. Add the cooked quinoa, wheat flour, and gluten flour to the
vegetable saute and stir well. Place the eggplant shells in a large
casserole dish with a cover. Fill the eggplant shells with the quinoa
mixture. Put the cover on the casserole dish, and place in the oven. Bake
at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and
a green salad, such as a spinach salad.

~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg

—–