Avant Garde Vegan Stuffed Aubergines with pesto
By Tideford OrganicThese smoky charred aubergines are stuffed with red peppers, quinoa, courgettes, + Tideford Organics Sun-dried Tomato Pesto. Delicious for dinner parties, or keep them all to yourself!Time and servings
Ingredients
14 total- 3 aubergines, cut in half lengthways
- 3 tbsp of passata
- 1 lemon, zest (save some juice to drizzle over)
- 300 g of cooked quinoa
- 1 red pepper, cubed
- 0.5 courgette, cubed
- 0.5 red onion, finely cut
- 2 tbsp of capers
- 0.5 tsp of paprika
- 1 handful of fresh basil
- 6 tbsp of tahini, (for the tahini dressing)
- 320 g of sun-dried tomato pesto, (save some pesto to drizzle over)
- 1 handful of fresh rocket, to serve
- 1 handful of fresh watercress, to serve
Method
8 stepsStep 1
Grill the aubergines flesh side down until charred. Then place them into a baking tray, charred side up.
Step 2
Spoon over some Sun-dried Tomato Pesto.
Step 3
Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.
Step 4
Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbsp of pesto, paprika, passata & lemon zest. Mix well then season with salt & pepper.
Step 5
Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.
Step 6
Generously spoon some of the quinoa mix into each aubergine.
Step 7
Bake the stuffed aubergines in the oven for 10-12 minutes.
Step 8
Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket & watercress & a splash of fresh lemon juice.