- 1 Large Aubergine
- 1 Cup Of Cooked Quinoa (Cooked In Chicken Or Veg Stock)
- Handful Of Tomatoes On The Vine
- 1 Red Onion
- 1 Clove Of Garlic
- Handful Of Spinach
- 1 Teaspoon Of Dried Italian Herbs
- Olive Oil
This is ridiculously delicious. I know quinoa is kind of a love it or hate it food but I genuinely think if you gave this to a supposed hater they would swallow their words, along with the whole dish! I’m a bit in love with aubergines at the moment and this is just so comforting and flavourful. Don’t skip out on any of the ingredients, each one adds that little something.
Start by cutting your aubergine in half and slice a grid in the middle of each side Then use a small knife to cut around the grid and then scoop out the little cubes.
Add the aubergine shells, cubes and the vine tomatoes to a baking dish and drizzle with olive oil, salt and pepper. Roast it all at 220’C for about 15 minutes.
About 10 minutes in, chop your onions and garlic. Heat some olive oil in a pan on medium heat and add the onions and garlic in, sautéeing them for a few minutes until they’re soft. Make sure you don’t burn the garlic.
Take out the aubergine cubes and tomatoes and put the aubergine shells back in for another 15 minutes. Pop the tomatoes off the vine and add them, the aubergine cubes, the cooked quinoa and the spinach to the pan with the onions. Toss it all around, the tomatoes will burst, the spinach will wilt and the quinoa will turn a lovely light red. Take it off the heat and set aside.
Take out the aubergine shells when they’re nice and soft and have started to brown (about 30 minutes of total cooking time). Pile the quinoa into the centre of the aubergines and serve straight away.
This recipe is gluten free, dairy free & vegan. It’s a really easy and delicious way eat more healthily as it’s packed with fibre, protein and load of other good stuff!