Now I know that its seems I only make Kale Salads during "Kale Season" here in Germany... but there is so many other healthy recipes where you can add in kale!
This was another recipe we found on Purewow's post named "28 Clean Eating Dinners to Try Every Night in February". This was one of our favorite posts of theirs, so although its almost a year old, we keep coming back to it!
QUINOA, KALE & MUSHROOM STUFFED EGGPLANT RECIPE
- 2 Medium eggplants, halved
- 2 tablespoons olive oil
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 pint mushrooms, quartered
- 2 cups torn kale
- 2 cups cooked quinoa
- 1 tablespoon chopped fresh thyme
- Zest & juice of 1 lemon
- Salt & freshly ground black pepper
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper (for easy clean up)
- Using a spoon, scoop out a third of the flesh inside the eggplants. You can throw it away, but I personally chopped them up into 1 inch cubes and cooked it with the mushrooms. It seemed like a waste to throw away!
- Rub the inside of each eggplant half with 1 tablespoon of olive oil and place on the baking sheet
- Add the remaining tablespoon of olive oil to a large skillet and heat over medium heat. Add the onion and saute until tender, about 3 to 4 minutes.
- Add the garlic and cook for about another minute
- Add the mushrooms & eggplant and cook until they are just tender, 4 to 5 minutes.
- Stir in the kale and cooked quinoa, and cook until the kale is wilted slightly, 2 to 3 minutes.
- Season the mixture with thyme, lemon zest and juice, and the salt & pepper
9. Spoon the filling into the hollowed out eggplants. Be sure to press the filling down to make sure you can get a lot in there!
10. Place in the preheated oven and cook until the eggplants are tender, but not falling apart. About 17-20 minutes. Let it sit for about 5 minutes and then enjoy!
TIPS FROM THE NEWBY KITCHEN:
Don't pre-cook the eggplants. The second time we made this recipe I thought it would be good to get it a bit softer first... big mistake - they were mush and couldn't hold the filling.
You can substitute spinach for kale (as we have to do when its not Kale season in Germany), but I'll admit, its not as good as the spinach gets very wilty, and it doesn't stay that nice bright green as the Kale does.