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Aubergines stuffed with quinoa and vegetables

Aubergines stuffed with quinoa and vegetables

Info.

  • Easy
  • 40 minutes
  • For 4 people
  • 1.8 € / person
  • 255kcal per 100g.

How to prepare a few eggplants stuffed with quinoa and vegetables.

I recommend this recipe with aubergines without hesitation, it has been a success at home, and the best thing is that you can substitute quinoa for couscous or rice , the result will be similar, just as delicious.

The eggplant can be prepared in many ways and by the way, is perfect to fill with other ingredients, in this case with quinoa, vegetables and mushrooms. A delicious and very healthy vegetarian option.

Quinoa is a food we should incorporate into our weekly menu and this ideal recipe for it. Well, quinoa is one of the most complete foods that exist.

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It is ideal for children to eat better at home, an option to eat vegetables and are passionate about this type of food, with slightly different flavors but that with the help of gratin cheese will remind you of lasagna, even pizza.

I hope you like it and incorporate it into your kitchen as a healthy vegetable dish.

Preparation of aubergines

  1. When we cook with aubergines, we check that its inner meat is slightly oxidized in contact with the air.
  2. From a white color it turns to a soft green, but don’t worry, it still retains all its flavor and texture.
  3. We wash the eggplants. We remove the tail and leaves. We cut them in half (lengthwise).
  4. In a saucepan with plenty of salted water, add the eggplants and let them rest for 15 minutes. So we remove the bitterness.
  5. After time, we remove and dry them. In other recipes we precook them for a while in the oven but we can also cook them. We empty the eggplants, leaving a thick edge along with the skin, so that they can last well in the oven.
  6. We reserve the resulting eggplant pulp on a plate, covering with transparent film.
  7. We cook the rest for 5 min in boiling water. We withdraw and reserve.

Quinoa preparation

  1. Let’s go with the quinoa. Before cooking the quinoa, we have to rinse it very well under running water to remove the saponin, which gives it a bitter taste.
  2. We put the quinoa in a large strainer and rinse it several times, stirring by hand, until the water runs clear.
  3. We put in a casserole the flush cup of quinoa, and with the same cup we put the water or a vegetable broth (it will give more flavor to the recipe), 2 cups, always filling it flush. Almost like rice.
  4. Heat and when it starts to boil, cover and cook over medium heat for 15-16 minutes.
  5. Do not spend time because it will be pasty and we do not want to run over it. Remember that it will then go through the oven for a few minutes.
  6. If there is leftover liquid, drain it, and remove the beans with a fork to separate them. We reserve.

Preparation of quinoa with vegetables. The stuffing of the eggplants

  1. Chop the onion, garlic, bell peppers, tomatoes and eggplant pulp into “brunoise”.
  2. We clean the mushrooms and chop them into sheets. In a frying pan with extra virgin olive oil, fry the onion and garlic first.
  3. Then we are adding the tomato, the eggplant and finally the mushrooms. Season with salt and pepper to taste.
  4. With the sofrito prepared, add the quinoa and stir. We tried salt point and if necessary we seasoned.
  5. We preheat the oven for 5 minutes at 200º C. After filling the quinoa, we fill the eggplant halves and place them in a baking dish.
  6. Add a generous layer of grated cheese, especially for gratin, over the filling.

Baking and final presentation of aubergines

  1. We place in the central tray and gratin 5 min. at 200º C in the upper tray or in the middle tray.
  2. Always until we see that the cheese is melted and is taking on a tan color.
  3. We serve hot on the table, and enjoy this delicious dish.

You can see all the photos of the step by step in the  recipe for aubergines stuffed with quinoa and vegetables . Do not miss any detail and they will be perfect.

Tips for perfect stuffed aubergines

  • Eggplant stuffed with quinoa and vegetables can fit any menu and meal, depending on its size.
  • You can give your touch with basil, coriander, Provencal herbs or parsley. I have also tried it on some other occasion with dried fruits such as pine nuts, walnuts, cashews or raisins, the crisp contrast in the filling will suit you very well.
  • We can serve them accompanying a protein dish such as meat, fish or legumes, or they can be a light single dish since they are very satiating.
  • Remember that in the blog we have other similar recipes with other fillings, such as aubergines stuffed with minced meat or aubergines stuffed with meat with bechamel .

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