A while ago, we sent a few of our snacks to Emily Davies at Wholesome Slice. She’s a holistic nutritionist who runs a plant-based catering company.
She came up with a creative recipe for our Chili + Lime Coconut Clusters! Her Quinoa Stuffed Eggplant with Tahini Drizzle looks to-die-for. Now that the weather is cooling down, it’s about time we start roasting and baking things again!
Here’s a list of ingredients for the eggplant. For the full recipe, please visit the Wholesome Slice blog.
- 2 medium sized eggplants
- 1 tbsp coconut oil
- 1/2 c diced yellow onion
- 2 tsp garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 c mushrooms of choice, diced
- 1/2 c organic tomato sauce
- 1 medium sized tomato, diced
- 1 c cooked quinoa (I used a red & white mix)
- 1/4 c finely chopped parsley or cilantro
Please visit Wholesome Slice for the drizzle ingredients and full recipe instructions for making your own Quinoa Stuffed Eggplant with Tahini Drizzle.
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