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Recipe: Stuffed Aubergines and Fresh Salad (Vegetarian)

Yesterday I thought I’d do a bit of experimenting and try whip up something custom-made in the kitchen… Let’s just say it didn’t go as planned, and I’ve decided baking sweet things is really not my thing.

However, one thing I do really enjoy, and think I’m not too bad at is cooking meals for lunch and dinner. So last night I gave stuffed aubergines a go, and they turned out perfectly delicious so I thought I’d share the recipe with you all!

This recipe is based on one in the recipe book “Body & Soul: Cooking With The Seasons” by Kaiwaka Organics. There was one alteration that I made, which was to swap the bread crumbs with cooked quinoa.


INGREDIENTS

Stuffed aubergines:2 medium aubergines

1 large tomato, skinned and chopped

1/2 small onion, finely chopped

45g breadcrumbs (I used cooked quinoa for more protein)

2 Tbs Aioli

Salt and ground black pepper

1/2 tsp dried basil

Pinch of sugar

Feta cheese for topping

2 Tbs oil

Black olives to garnish

Fresh salad:2 medium carrots, peeled and grated

one medium beetroot, peeled and grated

1 large mango, skinned and diced

Juice of one lemon, or your favourite dressing

 

 

 

 

 

 

Stuffed aubergine

 

 

 

 

 

 

METHOD

Stuffed Aubergines:Boil aubergines in unsalted water for 8-10 minutes or until just softened. Cut in half and remove most of the flesh, leaving the shells intact. Chop the pulp coarsely and add tomato, onion, bread crumbs (or quinoa), aioli, seasoning, basil and sugar. Fill shells and sprinkle liberally with crumbled feta. Bake uncovered at 170°C (325°F) for 45 minutes. Leave to cool- the liquid will be slowly absorbed. Serve at room temperature with black olives. (Serves 4)

IMG_4703

Fresh Salad:

Combine all the ingredients in a salad bowl and toss. Serve alongside the stuffed aubergines, drizzled in lemon juice or your favourite dressing.

 

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