During the summer, quinoa-stuffed aubergine with quinoa-nut crumble and a mint yoghurt sauce are a popular weeknight supper option. It is naturally devoid of gluten and bursting with nutrition and flavour.
- 2 medium-sized eggplants
- 1 cup cooked lentils
- 1/2 cup chopped walnuts
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- Fresh parsley, chopped (for garnish)
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise. Scoop out the flesh from each half, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces and set aside.
- Place the eggplant halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Bake in the preheated oven for about 15-20 minutes or until the eggplants are tender.
- While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
- Add the chopped eggplant flesh to the skillet and cook for about 5 minutes, until it softens.
- Add the cooked lentils, chopped walnuts, ground cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for another 5 minutes to let the flavors meld together. Remove from heat.
- Once the eggplant halves are done baking, carefully fill each half with the lentil and walnut mince mixture.
- Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown.
- Serve the stuffed eggplants hot, garnished with fresh parsley.
- Calories: 295 Total Fat: 15g
- Saturated Fat: 1.7g
- Monounsaturated Fat: 7.5g
- Polyunsaturated Fat: 5.6g
- Cholesterol: 0mg
- Sodium: 155mg
- Total Carbohydrate: 32g
- Dietary Fiber: 14g
- Sugars: 7g
- Protein: 11g
- Vitamin A: 617IU
- Vitamin C: 10.6mg
- Calcium: 62mg
- Iron: 3.6mg