Add to list
Empty CartQuinoa stuffed aubergine
- Duration: 30 min
- Amount: 2 People
Ingredients
- 2 Large aubergines
- 2 Tablespoons of olive oil
- Juice of ½ lemon
- Salt & pepper to taste
- 100g Quinoa
- 1/2 Medium onion, chopped
- 1 Chopped garlic clove
- 100g Sliced brown mushrooms
- 60g Dehydrated dried tomatoes
- 5 Chopped basil leaves
- 50g Chopped roasted cashews
- 50g Toasted pumpkin seeds
- 100g Feta cheese
- 1lt Water
- Rocket salad to serve
Method
Start by cutting the aubergines in half, and carefully scoop out the insides with a teaspoon. Prick the inside of the aubergines and set aside.
Arrange the aubergines on a baking tray lined with greaseproof paper, drizzle with olive oil and the juice of ½ lemon. Bake at 170ºC for 15 minutes.
In a saucepan with 1 litre of boiling water, seasoned with salt, add 100g of quinoa and cook for 15 minutes over a high heat.
Heat 1 tablespoon of olive oil in a frying pan and sauté the chopped onion until golden brown.
Add the chopped garlic clove and cook for 5 minutes. Add the sliced brown mushrooms and sauté.
Add the aubergine insides and cook for 3-5 minutes.
Add the dehydrated dried tomatoes, the chopped basil leaves, the chopped roasted cashews and the roasted pumpkin seeds, and season with salt and pepper to taste.
Remove the quinoa sachet from the heat and leave to cool slightly.
Remove the aubergines from the oven and leave to cool slightly.
Mix the cooked quinoa with the previously sautéed aubergine mixture in a bowl. Mix all the ingredients together well and serve inside the aubergines.