Quinoa-Stuffed Eggplant

We are cruising through the Eggplant Expanse at the moment.  Well... it's not really THAT expansive, supplies are low with those lovely purple fruits so the pressure is on to find good recipes.  It is sometimes tricky being the Captain and Cook aboard this ship called Wheatless because as cook, I can't complain to the Captain!

Last night I found a recipe that was a real hit!  YAY, I love it when that happens!  It's a fairly simple recipe.... ok... well... except for hollowing out the eggplant.  I flipped it everywhere and almost took out an eye, but I was hanging tough till I did a round with the onions.  I tried to work fast since those things give me an aromatic sucker punch every time.  Luckily I made it through with minimal tears this time. :)

So let's get to it!
*I did take a picture of the stuffed eggplant, but for whatever technical reason, it's not on my memory stick!  The following is a picture of all the ingredients mingling and doing their thing in the skillet before getting cozy in the eggplant shells. 

Quinoa-Stuffed Eggplant

1 medium eggplant ( 1 1/4 pound )

2 Tablespoons olive oil

1 cup chopped & peeled apples

3/4 cup chopped apples

1/2 cup chopped celery

1/4 cup chopped fresh parsley

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried sage, crushed

1/4 salt, or to taste

1/4 teaspoon pepper

1 cup cooked quinoa

1.  Preheat oven to 350 degrees F

2.  Cut eggplant in half lengthwise.  Scoop out and chop flesh leaving 1/4 inch of flesh in the eggplant.

3. Place the eggplant shells in the oven and bake for 20 minutes.

4.  Heat the oil in a large skillet.  Add the eggplant, celery, apples and onions.  Cook, stirring until softened (about 4 minutes). Stir in the parsley, rosemary, sage, salt, and pepper.  Stir in the quinoa.

5.  Place 1/4 of the filling into each eggplant shell. Bake 20 minutes or until heated through.

Variation: Add 1 cup chopped walnuts when you add the quinoa.

Exploring The Zucchini Nebulae and Enjoying Zucchini Coleslaw

Wow!  Looks like I've neglected my log reports for some time here.  My adventures have taken me a lot of places and exploring a lot of things.  In a previous post or two, I shared that my mom had passed a few years ago (not long after I started this blog).  I was having a hard time after that with family, life and health.  Did I mention that we (husband and I) lost 10 people in less then 2 years after my mom died?  The majority of that number were very close.  Let's just say I was drifting out there among the stars kind of aimless for a while and I honestly didn't care much that I was.

But there comes a time that that you have to get back in that Captains chair before your ship gets sucked into a black hole. Never to be seen from again!  I still sometimes feel like I'm struggling against the gravity hold of that blackhole, but I'm making progress!

So... time to share my adventures in the Zucchini Nebulae with a lovely Zucchini Coleslaw.
I'm sorry I do not have a photo to share.  I know photos make recipes rock! I'll add one when I make this again. :)

Zucchini Coleslaw

1 1/2 cups chopped cabbage
1 cup coarsely shredded zucchini
3/4 cup finely chopped pineapple
1/3 cup finely chopped green bell peppers
1/4 Mayo
1 Tablespoon thinly sliced scallions (green part only)
1/8 teaspoon salt or to taste
Freshly ground black pepper

Directions
Pretty much just toss it all around in a bowl.

Variation
 Substitute carrots for the zucchini

My Report.
It scored high with my First Mate (and hubby). I usually like a coleslaw made with vinegar and not mayo, but I did like this and will be making it again today!  I LOVE the pineapple in it too!!!!  Give it a shot, it is simple and easy.