Eggplant In Two Ways

Stuffed eggplantStuffed Eggplant


Halved eggplant
250g ground beef
1 small onion
1 clove of garlic
1/4 cup cooked quinoa
1 tsp of coconut oil
1 tsp of soy sauce
1 tsp of cumin
50g feta cheese
1 tsp of pepitas
tahini sauce (1tsp of tahini paste, 1tsp of honey, 1 tsp of water, 1 tsp of apple cider vinegar)
salt and pepper to taste

Cook finely chopped onion and garlic with coconut oil in a skillet. Add ground beef, soy sauce, cumin and pepper and cook over medium heat until cooked. Take off the heat and combine with cooked quinoa.  Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves. Spoon the beef mixture into eggplant and place in the preheated oven (180) for 20 minutes or until eggplant is cooked. Sprinkle with crumbled feta cheese, tahini sauce and pepitas before serve.

Eggplant soupEggplant Soup


1 cup of eggplant flesh
1/4 cup of quinoa flakes
water or stock
1 mall onion1 clove of garlic
1 tsp of cumin
salt and pepper to taste
1 tsp of thick yogurt and coriander for garnish

Cook chopped onion, garlic and the flesh of eggplant with coconut oil in a skillet until tender. Season with salt and pepper. Add water or stock and 1/4 cup of quinoa flakes. Keep stirring and cook over low heat until you get a porridge consistency (you might need to keep adding water or stock little by little). Take off the heat and cook it down slightly. Then blend until smooth using a stick blender. Add a dollop of thick yogurt and coriander before serve.



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