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.
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
one medium beetroot, peeled and grated
1 large mango, skinned and diced
Juice of one lemon, or your favourite dressing
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)
Combine all the ingredients in a salad bowl and toss. Serve alongside the stuffed aubergines, drizzled in lemon juice or your favourite dressing.