Number of servings : 4
Cooking time: 55 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 small eggplants
1¾ cups water
2 teaspoons extra-virgin olive oil
½ cup red quinoa
¾ pound 93% lean ground beef
½ teaspoon ground cinnamon
¾ teaspoon salt
1 cup canned no-salt-added crushed tomatoes (look for brands with no onions or garlic)
20 red seedless grapes, halved
1 tablespoon chia seeds
Preheat the oven to 400°F. Halve each eggplant lengthwise. With a paring knife, cut around the edge of the eggplants, leaving a ½-inch border, and cut out the flesh of the eggplants. Dice the eggplant flesh.
Place the eggplant shells, cut side down, on a rimmed baking sheet. Pour ½ cup of the water onto the baking sheet and bake for 15 minutes, or until the shells are tender.
Meanwhile, in a large nonstick skillet, heat the oil over medium-low heat. Add the eggplant flesh and ¼ cup of the water and cook for 2 minutes. Add the quinoa, beef, cinnamon, and salt and cook, stirring, for 3 minutes, or until the beef is no longer pink. Add the tomatoes and the remaining 1 cup water and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender. Stir in the grapes.
Turn the eggplant shells cut side up and divide the quinoa mixture among them. Bake for 10 minutes, or until piping hot. Sprinkle with the chia seeds and serve hot or at room temperature.
Note: If you have gluten issues, choose a gluten-free brand of chia seeds.