Quinoa stuffed eggplant
* this can be a meal on its own or have small epplants for a side dish.
1 large eggplant cut in half lengthways
¼ cup raw quinoa (cook it up)
1 tomato
½ roasted capsicum (seeded and skinned)
½ small onion
1 clove garlic
1 stick celery
25gm feta
1 tbls shredded parmesan cheese (for topping)
5 Kalamata olives
some parsley
METHOD
- Roast capsicum in oven with a light spray oil. Also scoop out flesh from the eggplant about 1cm away from skin, then cook this in oven as well with cut side up, but cover with foil. Cook both for 25 mins. Oven should be about 220o
- Cook the quinoa as per packet directions
- Cook up oil in pan and add all the other ingredients you can use some of the eggplant which you scooped out, once soft then add the juice, cooked quinoa and feta.
- Mix all together and put into the shelled eggplant and then top with parmesan and place in oven on a lower temp. Bake for about 25 mins.
Makes 2
Calories 225 – Fat 8g – Carbs 28g – Protein 9g
*this is great to have as a meal itself for dinner and then the other half for lunch the next day. Or serve with some grilled chicken for a complete main meal.
