Roasted Eggplant Stuffed with Quinoa and Balsamic Glaze

Rinse and halve the eggplant.

Cut crisscross into each eggplant half.

Mix together the balsamic glaze with approximately 3 tbsp oil, 1 tbsp balsamic vinegar, 1 tsp syrup, crushed garlic, salt and pepper.

Coat the eggplant in the glaze and let sit for 30 minutes.

Roast in the oven at 180°C for 35-40 minutes.

Meanwhile, boil quinoa with water and vegetable stock.

Fry red onion and cocktail tomatoes in some oil.

Once quinoa is done, mix it with the onion, tomatoes, vegan feta, and parsley.

Once eggplants are done, fill them with the quinoa mixture.

Optionally, bake for another 5-10 minutes or top with tahini and serve. Note: This works better with lentil filling and other cheese types, but quinoa is fine here.