Aubergine stuffed with quinoa, soy protein, tomatoes and with a tahini/herbals sauce -@carolinesrecipes
Stuffed Aubergine
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Details
Prep time 30mins
Cook time 45mins
Serves or Makes: 1-2
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Recipe
ingredients
- 1 eggplant
- 1/ 2 cup quinoa
- 1/ 2 cup soy protein
- 12 pieces cherry tomatoes, halved
- 2 tablespoons tahini
- lemon juice
- Salt and pepper to taste
- 1/ 3 cup chopped pasley
- 1/ 4 cup raisins
- 2 tablespoons olive oil
Method
Step 1
Cut the aubergine in half. Make incisions inside both side and add olive oil on each one. Then bake them for about 30 minutes at 350 degree F.
Step 2
Cook your quinoa in water and the same with your soy protein according to package directions. Then put them in a bowl, add your cherry tomatoes and add salt and pepper to taste.
Step 3
When your aubergine is cooked, remove the flesh and add it to your quinoa/soy protein mix. Then stuffed your aubergine with this mix. I sometimes add some nutrionnal yeast on it, as an option. Then bake it again for about 15 minutes.
Step 4
Once baked, drizzle tahini and sprinkle some raisins and additional chopped parsley to garnish.