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Zwilling J. A. Henckels Capri 3 Piece Set, aluminium. Scratch-resistant, safe to use with metal utensils. Exclusive ultra-durable Granitium non-stick coating, PFOA free. Flared rim for clean and easy, no-drip pouring.
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#shrimps #mediterraneandiet #eggplant #turkey
Quinoa Stuffed Eggplant with Tahini Sauce
Servings 2
Ingredients
1 eggplant
2 tablespoons olive oil divided
1 medium shallot diced (about 1/2 cup)
1 cup chopped button mushrooms about 2 cups whole
5 – 6 Tuttorosso whole plum tomatoes chopped
1 tablespoon tomato juice from the can
2 garlic cloves minced
1/2 cup cooked quinoa
1/2 teaspoon ground cumin
1 tablespoon chopped fresh parsley + more to garnish
Salt & pepper to taste
1 tablespoon tahini
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Water to thin
Instructions
Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa, and spices, and cook until the liquid has evaporated.
Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.
When ready to serve, whisk together tahini, lemon, garlic, water, and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley, and enjoy!
Greek Shrimp Bowls with veggies and tahini sauce
Ingredients
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. smoked paprika
1 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 lb. raw peeled and deveined shrimp
2 small zucchinis, sliced into coins
2 bell peppers (color of choice), sliced into 1×1″ pieces
1 cup dry farro or Brown rice
2 cups vegetable or chicken broth
Optional garnishes: fresh herbs, cherry tomatoes, sliced green olives, or capers
Lemon-Garlic Yogurt
1/2 cup plain whole-milk Greek yogurt
1 garlic clove, grated (I use a Microplane) sub 1 tsp. granulated garlic
1 Tbsp. lemon juice
1/4 tsp. kosher salt
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3 Comments
Looks delicious!
Yummy!!!!
BBQ cooking look so cool. I want to buy one now lol