Aubergine is one of my favourite vegetables around – it’s so flavoursome and its rich purple colour looks amazing on a plate. I came across this particular recipe in one of my cookery books by Wendy Rowe (“Eat Beautiful“) and it is a dish that is so easy to re-create and requires minimal prep time – you could even prep this meal the night before if you’ve got a busy day of lectures, meetings or socialising.
The aubergine is a great supplement for meat, meaning it has less calories and is healthier – aubergine is particularly good for nourishing the skin, which is what we all need in this dreary British weather at this time of year. So that is why I thought I’d share this with you all and give you my take on the wonderful dish that is baked aubergine.
Here’s how to make it:
Prep and cooking time – (roughly) 30 minutes
Ingredients
- 2 aubergines, sliced in half
- Olive oil (2 tbsp)
- 180g quinoa
- 1 vegetable stock cube
- 2 shallots, chopped
- 2 handfuls of spinach
- 2 garlic cloves, chopped
- Garnish – 15g Parmesan cheese (optional)
Instructions
- Preheat oven to 210C or 190C (fan)
- Place the aubergines, cut side up, on a baking tray and drizzle with olive oil – bake for 20 minutes
- Whilst the aubergines cook, place the quinoa in a pan, add the vegetable stock cube and 360ml of water
- Bring to the boil, reduce the heat and leave to simmer for 20 minute
- Cook covered for the last 5 minutes to make the quinoa a sticky consistency
- Once the aubergines are done, scoop out the insides. Leave the aubergine skins on the tray. Transfer the ‘insides’ to a food processor and add the shallots
- Add the spinach and garlic in a sieve and pour boiling water over to blanch. Add these to the processor until smooth. Place in a bowl and stir in the quinoa
- Grate the Parmesan cheese into the quinoa mix before spooning back into the aubergine skins
- Bake for a further 5 minutes to make crispier, or serve immediately
- TIP: I personally think they taste better after another 5 minutes
Enjoy!
With love,
Victoria
x
Victoria Affleck 