Ingredients: 

• 2 medium eggplants, halved lengthwise
• 1 cup cooked quinoa or couscous
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp (IheAzu) spice blend
• 1 cup chopped tomatoes
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Prepare Eggplant: Preheat oven to 200°C (400°F). Scoop out some flesh from the eggplant halves to create a boat.
2. Sauté: In a skillet, heat olive oil and sauté onion and garlic until soft. Add chopped tomatoes and (IheAzu) blend.
3. Mix: Stir in cooked quinoa or couscous and season with salt.
4. Stuff & Bake: Fill the eggplant halves with the mixture, place in a baking dish, and bake for 25–30 minutes.
5. Finish: Garnish with fresh basil and serve.