茄船

Preheat oven to 375ºF/190ºC.

On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.

Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.

Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.

In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.

Add the garlic and quinoa. Stir and cook for 2 minutes.

Add the vegetable broth, stir, and bring to a boil.

Cover and reduce heat to a simmer for 15 minutes.

Uncover and scoop evenly into the eggplant boats.

Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.

Bake for 20-25 minutes, or until the cheese is melted.