*  Exported from  MasterCook  *
 
                      EGGPLANT WITH QUINOA & CHICKPEAS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Eggplants (sm. to med.)
                         -water to fill large pot
    1       c            Quinoa
    2 1/2   c            Water
      1/4   c            Water
    1       sm           Onion -- peeled, chopped,
                         -OR-
      1/2   lg           -Onion, peeled and chopped
    2                    Garlic cloves -- minced
    1                    Poblano pepper
                         - seeded and chopped fine
    1                    Banana or hungarian pepper
                         - seeded and chopped fine
      1/2   c            Tomato puree or tomato sauce
      1/2   ts           Salt
                         Freshly ground pepper
                         - to taste
      1/4   c            Ground walnuts
    1       c            Cooked chickpeas
    1       tb           Wheat flour
    1       tb           Gluten flour
 
   Preparation time: 20 minutes Baking Time: 1 hour
   
   In a large pot, bring water to boil. Slice the eggplant in half and scoop
   out the insides. Place the eggplant shells in the water and cook until
   soft, about 10 minutes. Chop the eggplant insides and set aside to saute.
   
   In another saucepan, bring the quinoa and water to a boil, then reduce the
   heat, cover, and cook until all the water is absorbed, about 15 minutes.
   
   In a large frying pan, add the water and heat over medium heat. Then add
   the onion, garlic, peppers, and the eggplant insides, and saute, adding a
   little more water as needed. Then add the tomato puree, salt, pepper,
   walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring
   occasionally.
   
   Preheat oven to 350.
   
   Turn off the heat for all three pans. Drain the eggplant shells from the
   water. Add the cooked quinoa, wheat flour, and gluten flour to the
   vegetable saute and stir well. Place the eggplant shells in a large
   casserole dish with a cover. Fill the eggplant shells with the quinoa
   mixture. Put the cover on the casserole dish, and place in the oven. Bake
   at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and
   a green salad, such as a spinach salad.
   
   ~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg
  
 
 
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