Even more so than?Power Snacks, this particular cookbook takes an easy-to-make, weekday-kind-of-meals approach. Most of its recipes, like the Squash, Kale and Farro Stew or the Roasted Beet and Barley Salad or this recipe, the Stuffed Eggplant, are conscious of both time and ingredient list length.
Use fresh, quality ingredients, and you don’t need a recipe that spans across three pages. This cookbook gets that.
From breakfast (think Raw Buckwheat & Almond Porridge) all the way to dessert (Mango Fruity Crush Ice Pops),?The Clean-Eating Kitchen offers pages of healthy eats to fill all meals of the day.
The recipes are considerably light and wholesome, and rather fitting for the summer season we’ve just begun. (Happy first day of summer!)
I decided to kick things off with a lunch/dinner option that would utilize fresh mint from my garden and two creamy roasted eggplants.
While stuffed eggplant can sound a tad daunting, this one was super quick to make. And tasty, too.
Topped with toasted almonds for some crunch and a salty touch of feta, the eggplant here gets filled with a hearty quinoa and classic onion-garlic saute. Mint freshens it all up and adds a punch of flavor that completes the entire dish.
Feel free to add a spoonful of chickpeas to this Mediterranean-inspired meal for a little extra protein, and definitely consider serving it alongside a side salad. While this will get you’re oven going, I consider the light and freshness of this meal perfect for a hot summer’s day and a great compliment to some sweet, sliced tomatoes picked straight from the garden or snagged at your local farmer’s market.
- 2 eggplants, halved lengthwise
- 1 Tbsp. extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 3/4 cup white quinoa
- 1 1/2 cups no-sodium vegetable stock
- 1/4 cup unblanched almonds, thinly sliced and toasted
- 2 Tbsp. finely chopped fresh mint, plus a few sprigs to garnish
- 3 oz. feta cheese, crumbled
- Sea salt and pepper, to taste
- Preheat oven to 450F. Put the eggplants on a baking sheet and lightly coat all sides with olive oil. Bake for 15 minutes, or until soft. Let cool softly.
- Scoop out the flesh of the baked eggplant, leaving a 1/4-inch-thick border inside the skin so that they hold their shape. Chop the flesh.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally for 5 minutes, or until soft. Add the quinoa, stock, eggplant flesh, 1 tsp. of salt and a pinch of pepper.
- Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the quinoa is cooked through. Remove from the heat and stir in the almonds, mint and half the feta.
- Divide the quinoa mixture equally between the eggplant skins and top with remaining feta. Bake for 10-15 minutes, or until the feta is bubbling and beginning to brown. Garnish with the mint sprigs and serve.
Recipe from The Clean Eating Kitchen via Urban Outfitters