Stuffed Aubergine Fiesta

stuffed aubergine

This weekend has had a truly Mediterranean flair. During my last trip to Warsaw, I’ve brought a book about Mediterranean cuisine, which I’d bought while still living in London. It inspired me to finally make a stuffed aubergine, which up to now I had only eaten in restaurants. Although there’s no recipe in the book, I totally followed my foodie-instinct and it worked perfectly. November has never been tastier ;-)

Saturday Aubergine Fever: Quinoa & Parmesan (top photo)


Ingredients

2 aubergines
1 – 2 peppers (yellow, orange, red – as you please)
a couple of cherry tomatoes
1 onion
2 garlic cloves
herbs de Provence
100 gram quinoa

Preparation

Make a cut in the aubergines, then scoop out the flesh. Place them in a baking dish and cover with either baking or alu foil. Sprinkle them with some olive oil and a little water and cook in an oven for 20 minutes at 220 degrees.

Rinse quinoa and cook it for about 15 – 20 minutes in a double amount of water.

In the meantime, chop all veggies including the flesh of the aubergines. Then stew them in a frying pan with some olive oil starting with onion and adding peppers, aubergines’ flesh, herbs, garlic and tomatoes. Cook until soft soft, add quinoa and stir.

Put your stuffing into the aubergines and bake for another 15 – 20 minutes. Sprinkle with parmesan cheese at the end and serve.

stuffed auberginenadziewany bakłażan

Stuffed Sunday Siesta: Sun-dried Tomatoes, Olives & Feta


Ingredients

1 aubergine
sun-dried tomatoes
green olives
red pepper
cherry tomatoes
bruschetta seasoning or if you have fresh herbs: basil, thyme, garlic, chili, sea salt
sheep’s milk feta cheese

Preparation

Cook the aubergines the way it’s been done in the above recipe.

In the meantime, chop all veggies including the flesh of the aubergine. Then stew them in a frying pan with some olive oil starting with pepper, aubergines’ flesh, sun-dried tomatoes, seasoning, cherry tomatoes and olives. Cook until soft soft stirring from time to time.

Put your stuffing into the aubergines, cover with chopped feta cheese and bake for another 15 – 20 minutes.

Buon appetito!

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