Ingredients with Measurements:
- 2 large aubergines
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cooked quinoa
- 1/2 cup cooked black beans
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly squeezed lemon juice
Special Equipment Needed:
- Baking sheet
- Knife
- Cutting board
- Medium bowl
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Slice the aubergines in half lengthwise and scoop out the flesh, leaving a 1/2 inch border. Place the aubergines on a baking sheet and brush with 1 tablespoon of olive oil. Bake for 20 minutes.
3. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onion, garlic, and red pepper and sauté for 5 minutes, stirring occasionally.
4. Add the smoked paprika, cumin, coriander, cinnamon, cayenne pepper, salt, and pepper and stir to combine. Cook for 1 minute.
5. Add the quinoa, black beans, parsley, cilantro, walnuts, feta cheese, and lemon juice and stir to combine. Cook for 5 minutes, stirring occasionally.
6. Remove the aubergines from the oven and fill each half with the quinoa mixture. Bake for an additional 10 minutes.
7. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 288
Fat: 15g
Carbohydrates: 28g
Protein: 11g
Substitutions for Ingredients
- Quinoa: couscous, rice, or bulgur wheat
- Black beans: kidney beans, pinto beans, or chickpeas
- Parsley: basil, oregano, or thyme
- Cilantro: mint, dill, or parsley
- Walnuts: almonds, pecans, or cashews
- Feta cheese: goat cheese, ricotta cheese, or cream cheese
Variations:
- For a vegan version, omit the feta cheese and replace with vegan cheese or nutritional yeast.
- For a gluten-free version, use gluten-free quinoa.
Tips and Tricks:
- Make sure to scoop out the flesh of the aubergines, leaving a 1/2 inch border. This will help the aubergines hold their shape while baking.
- To save time, you can use pre-cooked quinoa and beans.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve the stuffed aubergines on a bed of greens with a dollop of Greek yogurt or tzatziki sauce.
Garnishes:
- Fresh parsley
- Fresh cilantro
- Crumbled feta cheese
- Chopped walnuts
Pairings:
- Grilled chicken
- Roasted vegetables
- Quinoa salad
Suggested Side Dishes:
- Greek salad
- Roasted potatoes
- Roasted cauliflower
Troubleshooting Advice:
- If the aubergines are not cooked through, cover with foil and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to cook the quinoa and beans thoroughly before filling the aubergines.
Food History:
Stuffed aubergines are a popular dish in Mediterranean and Middle Eastern cuisines. The dish is believed to have originated in Turkey and has been enjoyed for centuries.
Flavor Profiles:
This dish has a savory, smoky flavor with a hint of sweetness from the cinnamon.
Serving Suggestions:
Serve with a side of Greek yogurt or tzatziki sauce for added flavor.
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Taste: Savory, Herbaceous, Tangy, Earthy, Spicy