This is a great dish that even carnivores will love! If you want it to be vegetarian, skip the anchovy-- but that little fish really does add a power punch of umami (solo worth it!). It's also a gluten free dish.
1 small to medium eggplant
1 shallot, minced
1 cup diced tomato (fresh of canned and drained)
2 anchovy fillets, minced
2 tablespoons white wine
2 teaspoons freshly chopped rosemary
1 cup cook quinoa
2 slices provolone cheese
1) Preheat oven to 400F. Cut the eggplant in half, then score the flesh, scoop it out and roughy chop.
2) Pour 2 tablespoons olive oil into a sauté pan set over medium-high heat, add in the shallots and anchovy, sauté for 1 minute then, add in the eggplant and sauté 1 minute. Add in tomato and sauté for about four minutes then deglaze the pan with wine and let it bubble away for 1-2 minutes more. Remove from heat and stir in rosemary and cooked quinoa. Season with sea salt. Place filling into into the empty eggplant skins, lay a slice of cheese on top of each, cover with foil and bake 400F until cheese is melted and bubbly, about 20-30 minutes.