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Quinoa Stuffed Eggplant passover
Ingredients
  • 2 medium/large eggplants
  • 1 to 2 TBSP avocado oil
  • 1 white onion, diced
  • ¼ cup pitted green olives, sliced
  • ¼ cup raisins
  • ½ tsp garlic powder
  • 1 cup halved cherry tomatoes
  • 2 tsp dried oregano
  • 1 tsp rosemary
  • pinch of black pepper
  • pinch of Himalayan sea salt (not too much because the olives add sodium!)
  • 4 TBSP chopped fresh parsley or herbs of choice more for serving
  • 2 giant handfuls of dark leafy greens, like spinach or kale (optional)
  • 2 cups cooked quinoa
  • subheading: For serving:
  • vegan parmesan
  • fresh herbs
  • 1 bottle 90 Cellars Lot 94 Cabernet Sauvignon
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