Vegetarian Stuffed Eggplant Recipe
INGREDIENTS
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1 medium sized eggplant (I found the lovely organic heirloom eggplant above at Whole Foods; you don’t have to use a special eggplant, though, as you don’t really see the stripes once the eggplant is baked off)
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2 cups cooked quinoa
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2 Tb. organic butter, divided
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1 Tb. olive oil
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3 Tb. peeled and minced garlic
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1/2 onion, diced
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4 ounces mushrooms (this is about 2 1/2- 3 cups of cleaned and chopped mushrooms and you can use any variety, or a mix; I used a “gourmet mushroom mix” of baby bellas, shiitakes, and chanterelles)
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3 Tb. fresh rosemary, finely chopped
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1/2 cup white wine
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1/2 red pepper, diced
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4 large leaves of swiss chard, stems trimmed off and chopped (if unavailable, choose any other dark leafy green)
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1/2 tsp. Himalayan or sea salt
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1 egg, preferably organic and free-range
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1/2 cup Greek yogurt (regular or low-fat)
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1/4 cup cottage cheese
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1/2 parmesan cheese
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1 cup pumpkin seeds
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3 Tb. fresh parsley, finely chopped
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