Jackie

Quinoa-stuffed Aubegines

Serves 2

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

• 2 Aubergines (about 850 g/2lb 2 oz in total)
• 1 Tablespon water
• 1 Small onion diced
• 2 Garlic gloves. finely chopped
• 135 G/4 3/4 oz white quinoa rinsed
• 350 Ml/12 fl.oz vegetable stock
• 1 Teaspoon savory spice blend
• Pinch of pepper
• 2 Tablespoon baked almonds, toasted
• 3 Tablespoon finely chopped fresh mint
• 85g /3 oz Vegetarian feta cheese, crumbled

How To Make

1. Preheat the oven to 830 degrees C/450 F/Gas mark 8.Place the aubergines on a baking tray and bake in the preheated oven for 15 minutes or until soft. Remove from the oven and leave to cool slightly. Put a heavy based large pan and heat over medium heat and add he water, onion and garlic and cook for
2. about 4 to 5 minutes and stir so now and then until soft. Add quinoa, stock with savoury spice and pepper.
3. Cut each aubergine in half lengthways and scoop out the flesh, leaving a 5 mm/1/4 inch thick border inside te skin so they hold their shape. Chop the flesh and stir it into the quinoa mixture in the frying pan. Reduce heat to low-medium. Cook for another 15 minutes until cooked through. Remove from heat and stir in flaked almonds, 2 tablespoons of the mint and half the cheese. Devide the mixture between the aubergine skins and top with remaining cheese. Put under the grill till cheese is melted and bubbling. Top with remaining mint and serve.