Quinoa & feta stuffed eggplants
Fed up with tomatoes? Let’s switch from the famous stuffed tomatoes and vary the vegetables this summer!
Here is a vegetarian recipe with eggplants, served with a quinoa, mushroom and almond stuffing. On top, I haven’t forgotten the cheese of course: the combination of feta cheese and eggplant is so delicious!
When should you try these Quinoa & feta stuffed eggplants?
This recipe is perfect for a complete and very tasty summer dish. I recommend a little more cheese, a yoghurt – cumin sauce, or even hummus!
Well, Mediterranean food is definitely always a good idea…
Enjoy!
Caroline
Eggplant: 1 ∞ Preheat the oven to 200°C. Dressing
Ingredients
Olive oil: 1 tbsp
Raw quinoa: 90 g
Almonds: 25 g
Mushrooms: 100 g (here defrosted and chopped)
Crushed tomatoes: 2 tbsp
Cumin 1 tbsp, chilli pepper at our convenience
Feta cheese: 30 g
Salt, pepperInstructions
∞ Cut the eggplant in half lengthwise and slash the flesh with a knife. Brush with olive oil and season.
∞ Place upside down on an oven tray and bake for about 30 minutes.
In the meantime:
∞ Rinse the quinoa in clear water. Cook it in 3 times its volume of water over low heat for about 15 minutes. Note that it is better to salt it at the end of cooking. Set aside.
In the meantime:
∞ Crush almonds and cut mushrooms. Mix together.
∞ Heat the olive oil in a frying pan and fry the almond/mushroom mixture for a few minutes. Add 2 tablespoons of crushed tomatoes and mix.
∞ Stir in the quinoa, mix with the spices (cumin & chilli), and add pieces of feta cheese at the end of cooking.
∞ Take the eggplant out of the oven and cover with the stuffing on top of the aubergines. Serve with a yoghurt/cumin sauce or some hummus!
