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Stuffed Aubergine
Aubergine stuffed with quinoa, soy protein, tomatoes and with a tahini/herbals sauce -@carolinesrecipes

Recipe

Prep time 30mins
Cook time 45mins
Yield: Serves or Makes 1-2
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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.