it was a dark and stormy night...

...and Megan and Lauren had just danced their fannies off. With very little sleep the night before and no nap, Megan was in no mood to cook. On the other hand, Lauren had also had very little sleep, but had taken a brief nap and was comforted by cooking anyway, so she set out to make a deliciously, warm meal for the two of them  to share. It was an adventure, and she didn't know what lied around the corner, but she knew it was something she had to do. And so...

Quinoa Stuffed Eggplant and Balsamic Roasted Asparagus
serves 2


For Quinoa Stuffed Eggplant

• 1 large eggplant, cut in half lengthwise 
• 1-2 TBS olive oil
• salt and pepper to taste
• 1/2 medium yellow onion
• 2 cloves garlic, crushed
• 1 TBS Italian seasoning 
• 1/2 cup quinoa
• 1/4 cup nutritional yeast

Bring 1 cup water to a boil. Add quinoa and reduce heat. Cook for about 20 minutes, or until the grains are translucent (for great quinoa cooking instructions see a quiet morning on the moor front). Meanwhile...

Preheat oven to 350F. Scoop out inner flesh of eggplant so there is about 1/2 inch left around the edge and middle. Set scooped out flesh aside. Drizzle each half with olive oil and sprinkle with salt and pepper to taste. Set the halves aside. 

Heat 1-2 TBS olive oil in a saucepan over medium-high heat. Add garlic and saute for 1-2 minutes. Chop onion and the inside of the eggplant halves. Add both of these to the garlic and cook until onion is translucent. Add 1 TBS Italian seasoning and cook for another minute or two. Remove from heat

When quinoa is done, add it to the saucepan with the eggplant and onion. Mix in nutritional yeast until everything is blended. Scoop mixture equally into eggplant halves. Bake on a baking sheet at 350F for 40 minutes.

For Balsamic Roasted Asparagus

• 8-10 stalks of asparagus
• 1-2 TBS olive oil
• 1 TBS Italian seasoning
• 1-2 TBS Balsamic vinegar

Cut white ends off asparagus. Place asparagus stalks in a small baking dish and drizzle with olive oil, seasoning, and Balsamic. When there are about 20 minutes left for the eggplant, add asparagus to the oven. 

Remove everything when finished cooking, top the eggplant with a little drizzle Balsamic and a sprinkle of Parmesan (if desired)...and of course, vino is always welcome...

Roomie Reactions...

Megan: "I really like it! I've never had asparagus before, this is good!"