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Saturday, May 25, 2024

Wholesome Baked Aubergine Recipe: Wendy Rowe Eat Stunning

Not solely is consuming recent, seasonal elements good for you, it’s good for the planet, too. Clearly, what’s recent and native will rely on the place you’re, however in my ebook Eat Stunning I’ve loads of solutions to get you began with skin-friendly meals and wholesome recipe concepts for spring, summer time, autumn and winter. Aubergine (or eggplant, should you’re within the States!) is a good spring favorite and has a lot of well being advantages. Aubergine incorporates flavonoids whose antioxidant properties assist counteract the indicators of ageing in addition to selling coronary heart well being. The tastiest approach to get your consumption this season? With my scrumptious baked aubergine recipe, after all!


Baked Aubergine

Serves 2
433 energy per serving

2 aubergines, sliced in half lengthways
2 tbsp olive oil
180g quinoa
1 vegetable inventory dice
2 shallots, chopped
2 handfuls of spinach
2 garlic cloves, chopped
15g Parmesan cheese

  1. Preheat the oven to 210 °C/190 °C fan.
  2. Place the aubergines, lower facet up, on a baking tray. Drizzle with oil and bake for 20 minutes or till tender.
  3. In the meantime, place the quinoa in a pan and add the inventory dice and 360ml of water. Convey to the boil, scale back the warmth and simmer for 20 minutes. Prepare dinner coated for the final 5 minutes to make the quinoa sticky.
  4. When the aubergines are completed, scoop out the insides, leaving the skins on the tray. Switch the flesh right into a meals processor and add the shallots.
  5. Put the spinach and garlic in a sieve and pour boiling water over to blanch. Add to the meals processor and whizz till easy. Place in a bowl and stir within the quinoa.
  6. Grate the Parmesan into the quinoa combine earlier than spooning again into the aubergine skins. Bake for an additional 5 minutes or serve instantly.

READ NEXT: Pores and skin-Pleasant Frittata | Breakfast Wraps | Flourless Orange Cake

© Wendy Rowe. All Rights Reserved.

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