Stuffed Eggplant with Quinoa

Instructions

1. Step 1

   Preheat the oven to 200°C. Keep the eggplant halved lengthwise and scored, the quinoa rinsed, and the vegetables diced or minced as specified.

   Timer: 10 min (fixed)

   Cookware: oven — 200°C preheat

2. Step 2

   Put the quinoa and vegetable broth in the saucepan and bring to a boil, then cover and simmer over low heat until the liquid is absorbed and the grains are tender, about 15 minutes.

   Timer: 15 min (scalable)

   Parallel with step: 1

   Ingredients used: 180 gr Quinoa, 360 ml Vegetable Broth

   Cookware: saucepan — low heat

3. Step 3

   Heat 30 ml of olive oil in the skillet over medium heat, then sauté the onion, bell pepper, garlic, and tomato with 3 gr of salt and 1 gr of black pepper for about 8 minutes, until softened and fragrant. Reserve the remaining 15 ml of olive oil for roasting the eggplant.

   Timer: 8 min (scalable)

   Ingredients used: 150 gr Bell Pepper, 1 gr Black Pepper, 3 clove Garlic, 30 ml Olive Oil, 150 gr Onion, 3 gr Salt, 200 gr Tomato

   Cookware: skillet — medium heat

4. Step 4

   Arrange the eggplant cut-side up on the baking sheet and brush with the reserved remaining 15 ml of olive oil. Season with the remaining 2 gr of salt and 1 gr of black pepper, then roast in the 200°C oven for 25 minutes, until the flesh is tender when pierced.

   Timer: 25 min (fixed)

   Ingredients used: 1 gr Black Pepper, 2 piece Eggplant, 15 ml Olive Oil, 2 gr Salt

   Cookware: baking sheet — single layer, Chef Knife, oven — 200°C

5. Step 5

   Transfer the cooked quinoa from the saucepan and the sautéed vegetables from the skillet to the mixing bowl, then stir until evenly combined. Taste and check that the filling is moist, cohesive, and seasoned.

   Cookware: mixing bowl — mixing, saucepan — transfer, skillet — transfer

6. Step 6

   Spoon the quinoa-vegetable filling into the roasted eggplant halves on the baking sheet. Return them to the 200°C oven for 10 minutes, until the filling is hot and the tops are lightly browned.

   Timer: 10 min (fixed)

   Cookware: baking sheet — single layer, oven — 200°C