Wednesday , October 27 2021

Aubergines stuffed with red pepper, tomatoes and quinoa

By Ellen Mary

Recipe published in Feast, Issue 18 – July/August 2018

Serves 2


2 freshly picked aubergines
A punnet of plum tomatoes, diced
80g of pre cooked quinoa
3 shallots, finely chopped
1 red pepper, diced
1 clove of garlic, pressed
35g of pine nuts
Freshly picked basil, thyme and oregano, chopped
Olive oil
Salt and pepper to taste

1. Cut the aubergines in half and use the knife to slice lines on each of the aubergine flesh in the shape of a grid. Cut around the outside, leaving enough flesh around the skin and then remove the cubes

2. Roast the cubes, plum tomatoes and red pepper with some olive oil, salt and pepper for about 20 minutes in the oven on 180°C. Put the aubergine skins on the same baking tray with a drizzle of olive oil to soften

3. I like a quick cheat, so microwave the quinoa and put to the side

4. Fry the diced shallots, pressed garlic and pine nuts until soft and then add in the herbs on a gentle heat

5. Add the roasted aubergines and tomatoes mix to the pan with the quinoa and cook together

6. Add the quinoa and roasted vegetable mix into the aubergine skins and put back in the oven just for a few minutes. If you fancy it, grate some cheddar cheese on top or mix in some feta cheese

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