Grilled Eggplant Over Quinoa Portobello Mushroom Caps

Directions

1Prepare quinoa according to instructions. Set aside.

2Slice the eggplant in half the long way. Cut four slits into the eggplant. Sprinkle a little salt on top and set aside in a colander to drain, flesh-side down.

3Heat up grill or oven to 450 degrees.

4Gently rinse and dry mushrooms with a paper towel. Take out the stem in the middle. Pour olive oil over each mushroom. Sprinkle salt and garlic on top. Top with chopped fresh thyme. Place in the oven for 5 to 10 minutes on each side. Set aside.

5Rinse salt off of eggplant and dry with a paper towel. Rub 1 tbsp of olive oil onto the flesh.

6If grilling, place flesh-side down on the grill for 20 minutes, or until flesh is soft and charred. Take off and rest on a plate.

7If using the oven, place flesh-side down on a sheet pan with parchment paper. Place in the oven on the bottom rack for 20 minutes or until flesh is soft. Turn broiler up and discard the parchment paper. Flip eggplant over (flesh-side up) and place directly under broiler for 5 to 10 minutes until browned. Take out and rest.

8Sauté chopped onions and bell peppers in a pan with remaining 1 tbsp of olive oil for 5 to 10 minutes on medium to low heat. Add tomato paste and ½ teaspoon salt. Cook for 5 more minutes. Add quinoa and turn heat off.

9Spoon quinoa mix into the mushroom caps.

10Scoop out flesh of eggplant spoon it evenly into the mushroom caps over the quinoa mix.

11Top each mushroom with 1 tsp of balsamic vinegar and chopped fresh thyme and hemp hearts.