The following recipe comes all the way from New Zealand! Our friends from #STUFF shared it, and we just had to bring it to you all! We hope you enjoy this tasty recipe! Don’t forget to share your thoughts in a comment below!
INGREDIENTS
• 3 eggplants, sliced in half lengthways
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• ¼ orange capsicum, finely chopped
• ¼ red capsicum, finely chopped
• 1 teaspoon ground allspice
• 1½ cups Quinta quinoa, rinsed and drained
• 700ml vegetable stock
• Tahini sauce
• 100g hulled tahini
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• Salt
• 70ml water
To serve
• 150g cherry tomatoes, halved or quartered
• 1 tablespoon sesame seeds
• ½ cup coriander, roughly chopped
PREPARATION
• Preheat the oven to 200°C. Line a baking tray with baking paper.
• Place the eggplants on the prepared tray. Sprinkle with salt and drizzle with 1 tablespoon of olive oil. Bake for 20 minutes or until the eggplants are soft. Use a spoon to scoop out the flesh.
• Meanwhile, add the remaining oil to a pan. Add the onion, garlic, capsicum and allspice and cook until soft. Stir in the quinoa and the vegetable stock and cook covered for 15-18 minutes. Leave to rest with the lid on for 5 more minutes.
• Tahini sauce: Whisk all the ingredients together in a small bowl until smooth.
• To serve: Fill the eggplants with the quinoa and vegetable mixture. Top with the cherry tomatoes, drizzle with tahini sauce and sprinkle with sesame seeds and coriander.
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