Stuffed Graffiti Aubergines with Quinoa and Feta Cheese

Stuffed Graffiti Aubergines with Quinoa and Feta Cheese Recipe (Gluten free, Vegetarian)

Ingredients (serve 4)

80g quinoa

300ml water

2 graffiti aubergines / eggplants (250g to 300g each; regular aubergines will do)

5 tbsp olive oil

2 shallots (finely chopped)

1/2 tsp dried chilli flakes

1 small courgette / zucchini (grated)

1/2 red pepper / capsicum (diced, about 5mm x 5mm)

1 tbsp tomato puree

2 tbsp lemon juice

salt, pepper

100g feta cheese

zahtar (a blend of herbs, sesame seeds, salt and spices; can be replaced for a bit of dried oregano and/or thyme)

4 tbsp greek yoghurt (to serve, optional)

1. Let's start with cooking the quinoa. Put it in a small saucepan with the 300ml water over high heat. Bring to the boil. Then, reduce to a medium heat, cover and cook for 15 minutes, stir every now and then. When cooked and the water is absorbed, uncover and set aside.

2. Cut the aubergines lengthways and carve the flesh inside to give them little boat shapes. Place the carved halves in a large baking dish. Chop the carved flesh roughly and toss it in a bowl together with the grated courgette and diced red pepper.

3. Preheat the oven to 200ºC (180ºC fan).

Place a large frying pan over medium heat. Add two tablespoons of olive oil. When hot, add the shallots and stir for 3 minutes until soft and golden. Add in the dried chilli flakes and stir for 30 seconds. Pour in the aubergine flesh, courgette and red pepper, the tomato puree and lemon juice, mix well together and cook for 5 minutes. Stir every minute and pour in 1 or 2 tablespoons of water half way through cooking to add a bit of moisture. After the vegetables have cooked, add the quinoa, mix well and cook for one more minute. Season with salt and pepper and set aside.

4. Mash the feta cheese and three tablespoons of olive oil together with the back of a fork in a small plate. 

Fill the halved and carved aubergines with the vegetable and quinoa stuffing. Divide the feta cheese mixture in four and spread it on top of the stuffing. Sprinkle some zahtar on top of the cheese.

Put the dish on the middle shelf of the oven and bake for 30 minutes.

Serve each baked half aubergine with a tablespoon of greek yoghurt.

This recipe works really well for a light lunch. It is also delicious for a brunch served with a poached or fried egg on top.

Bon appétit!