Stuffed Eggplant

When it comes to cooking, Eggplant is most commonly prepared like a vegetable, even though botanically speaking, it’s technically a berry. You probably won’t find us eating raw eggplant like we would raw blueberries any time soon, but we’re definitely going to try Adam Kenworthy’s Stuffed Eggplant ASAP!

Gather up the following ingredients and then follow the instructions below to give this dish a try. Keep in mind, Adam is a big fan of cooking to taste so many of the ingredients are not given with exact measurements. Add more or less of each ingredient depending on your own tastes and what you prefer. This is how you learn to cook!


Olive oil
Coconut Aminos
Smoked paprika
Red pepper flakes



Italian eggplant
chopped shishito
pine nuts
curly parsley
olive oil
coconut vinegar
coconut aminos
salt to taste.

To start, pre-heat your oven to 400 degrees, then cut your eggplant in half and score the meat before placing it on baking tray.

Pour a drizzle of olive oil into a pan (enough to coat) and add the smoked paprika, and red pepper flakes. Cook until fragrant, then add the mixture to a bowl, before whisking in the Coconut Aminos (about ¼ cup)

Whisk together all of the marinade ingredients and pour the mixture over your eggplant.

Roast the marinated eggplant until softened and golden brown. About 25 to 30 minutes.
Next, cook your quinoa according to the package instructions.

While the Quinoa and the Eggplant cook, begin chopping and sautéing your other veggies (Shallot, Shishito peppers, Romanesco).

Add your sautéd veggies, and fresh herbs to the quinoa and toss in a drizzle of coconut vinegar and a drizzle of coconut aminos. Add salt to taste.

When the eggplant is ready, plate it and top it with your quinoa mixture and pine nuts.

Top with a chimichurri. (optional) and enjoy.

Recipe by Adam Kenworthy

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