Diet Day 26 – Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut Sauce

Quinoa is not a grass, but its seeds have been...

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Today, I’m focusing on a new recipe I tried over the weekend, in my quest to find more things to do with Quinoa;

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Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut sauce

Ingredients

  • 2 aubergines
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 small chopped pumpkin
  • 1 red pepper chopped
  • 225g Quinoa
  • 1 tsp all spice
  • enough vegetable stock to cover the quinoa during cooking

Sauce

  • 100g shelled walnuts
  • 4 cloves garlic chopped
  • 2 tbsp fresh breadcrumbs
  • 30ml olive oil
  • juice of one lemon
  • a little water if necessary

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Directions

Blanche the Aubergines in boiling water for 5 mins.  Cut in half lengthways and scoop out the flesh inside. Finely chop the flesh

Chop the Onions and Garlic and fry til transluscent in a little olive oil.

Add the chopped Peppers, Aubergine flesh, and Pumpkin (other winter vegetables could be substituted), and then the Quinoa.  Stir for 2 mins.

Add enough vegetable stock to cover the Quinoa, and cook until the Quinoa is fluffy.  Add a little more water if necessary.

Stuff the Aubergines with the mixture and place in an ovenproof dish.

Bake at 175 deg for 25 minutes, covered in tinfoil.

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To make the sauce

Place all the ingredients in a liquidiser and blend until smooth.  Use about 150ml water to start and add more if necessary.  The sauce is best left standing for one hour before serving.

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Comments
One Response to “Diet Day 26 – Stuffed Aubergines with Quinoa and Winter Vegetables, and Walnut Sauce”
  1. Henny says:

    LOL. In the email I received every blog sentence started with ‘bbb bbb bbb’. I thought you were cold!
    Take care.

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