Quinoa, Roasted Pepper and Eggplant in Spelt Phyllo
1 cup quinoa
2 cups vegetable stock
1 tbsp tamari
1 clove garlic, minced
2 tbsp extra virgin olive oil
1 medium onion, minced
1 cup mixed mushrooms (use any combination of buttons, shiitake or oysters) coarsely chopped
1 Japanese eggplant or half of a medium eggplant, sliced ¼” thick
3 sprigs of thyme, leaves minced
Sea salt and freshly ground pepper to taste
1 roasted red pepper, minced
¼ cup fresh Italian flat-leaf parsley, chopped
2 small red radishes, minced
4 oz plain goat cheese
Frozen spelt phyllo, thawed
8 tbsp. unsalted organic butter, melted
Wash quinoa thoroughly and place in medium saucepan with stock, tamari and minced garlic. Bring to a boil, cover, reduce heat and let simmer for 15 to 20 minutes or until liquid is absorbed. Set aside.
Salt eggplant slices, place in colander and let drain for 20 minutes. Rinse eggplant slices, gently dry them and chop into ¼” cubes. Set aside.
Heat the olive oil in a medium sauté pan over medium heat. When the oil is hot, but not smoking, add the onions. Sauté onions until transparent and then add the mushrooms. Cook until mushrooms give off their liquid. Add the eggplant and sauté for another 5 minutes or until eggplant is just beginning to brown. Season with thyme, sea salt and pepper. Remove from heat and let cool.
Preheat oven to 375F. Combine mushroom mixture with quinoa, eggplant, red pepper, parsley and radishes in a large bowl.
Unroll the phyllo sheets on a dry surface, cut sheets in half and stack in one pile. Cover with dry towel and then a damp towel to keep from drying out. Remove one sheet of phyllo long end towards you on a flat dry surface and brush gently with melted butter, layer another phyllo sheet on top, butter and continue process with 2 more sheets. Spread about ½ cup filling 1 inch away from the edge of the long end. Turn once, fold in ends and roll to the end of the phyllo. Brush the outside with butter. Repeat with remaining filling. Place on an ungreased baking sheet. Bake for 15 to 20 minutes or until golden brown. Cut each phyllo roll diagonally into 3 pieces.