Quinoa Stuffed EggplantsOctober 28, 2014
These eggplant boats will sway your taste buds to the tune of deliciousness and stuff you full with healthiness.
Ingredients for two people
|1||eggplant, halved lengthways|
|4 tbs||olive oil|
|1||brown onion, diced|
|2||garlic cloves, peeled & crushed|
|1 punnet||cherry tomatoes, diced|
|1 handful||basil, roughly chopped|
|1 block||parmesan, grated|
|2 minutes||mixed salad, washed|
Preheat the oven 200ºC.
For the eggplant
Cut your eggplant in half lengthways and then using a spoon, scoop out a well in the middle of each half, retaining the inner bits to use later. Drizzle the halves with half of the olive oil, place on a lined baking tray, and then bake for 15 minutes.
For the stuffing
Meanwhile, bring a full pot of water to boil. Add the quinoa and cook for 10 minutes or until the quinoa has doubled in size. Strain the quinoa in a fine colander or sieve.
Heat the remaining oil in a pan over a medium-high heat and cook the onion and garlic until the onion is tender. Dice the eggplant insides then add to the pan and continue to cook for a further 5-8 minutes until the eggplant is tender. Throw the tomatoes and cook for a further 2 minutes or until the tomatoes have just softened. Remove from the heat. Toss the quinoa, currants, basil and half of the parmesan with the veggies until well combined.
When the eggplants are tender, spoon in the quinoa mixture, sprinkle over the remaining cheese and place back into the oven for 5 minutes until the cheese has melted.
Serve your veggie stuffed veggies with a side of salad.
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