This dish looks like a tulip for you? If yes, then I’m glad because I tried to show my talent! For the side dish I used red and white quinoas and bulgur! And I cooked in my rice cooker with the peas, but the recipe contains the regular cooking procedure of the quinoas.
Ingredients for the stuffed eggplant: two small eggplants, 5-6 cherry tomatoes, 1 package Greek Feta cheese, (natur), 200 gr mushrooms (optional), 2 cloves of garlic, salt and pepper to taste, thyme, oregano, rosemary, 1 tbsp of ketchup or thick tomato juice, 1 teaspoon of cinnamon, 2 tbsp olive oil
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Hollow the flesh of the eggplants and put aside.
Preheat the oven to 355°F (180°C).
Layer the eggplant in the bottom of a baking dish.
Fry the flesh of the eggplants, the tomatoes, onion, spices, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
Serve hot, warm, or at room temperature! (the cinnamon gives an extra aroma to this dish!)
Ingredients for the quinoa and bulgur side dish: 1 tablespoon extra-virgin olive oil, 3 1/2 cups water, 1 teaspoons fine-grain sea salt, plus more to sprinkle on top 2 cups quinoa (or 1 cup quinoa and 1 cup bulgur), well-rinsed and drained, 3/4 cup sugar snap peas, 1 lemon, 1 bunch flat-leaf parsley, chopped (should yield about 1/2 cup) 2 tablespoons fresh chives
Directions: In a medium saucepan, heat the olive oil and water over medium heat until it comes to a boil. Salt the water well, add the quinoa and bulgur and stir them. Bring back to a boil, then turn down the heat to low and simmer, covered, until the quinoa and the bulgur absorb the water, about 20 minutes. Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa and bulgur to fully absorb the water and become nice and fluffy.
In the meantime, heat a large pot of salted water on the stove on medium-high heat and prepare an ice water bath. Add the sugar snap peas to the boiling water and cook for 3 minutes, or until they’ve just begun to soften. Once finished, drain them and toss them into the ice water bath to prevent further cooking.
Zest the lemon, and squeeze 3 tablespoons of lemon juice into a small bowl. add the snap peas, lemon zest and juice, parsley, and chives. Stir to combine and finishing salt on top. Garnish with extra chives or parsley if you like. Arrange bulgur-quinoa mixture on the plate and place next to it the eggplants. This dish is amazingly delicious.