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BAKED STUFFED AUBERGINE WITH QUINOA & VEGGIES

Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

INGREDIENTS

 

4 aubergines

2 garlic cloves, crushed

1 onion, diced

1 cup quinoa, cooked

4 mushrooms

1/2 sweet potato, cubed

1 zucchini

1 tomato

 

TOPPING

3 tbsp sesame seeds

black olives

fresh thyme and oregano

olive oil to drizzle

salt & pepper

 

 

 

METHOD

 

Preheat oven to 180 C.

 

Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.

 

Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper.

 

Bake for about 20 minutes or
until soft.

 

Gently fry the onions, garlic, mushrooms, all veggies and quinoa until golden brown.

 

Remove the flesh from the roasted aubergines and stuff with veggie mixture.

 

Drizzle with olive oil, return to oven for a final five minutes until crispy brown.

 

Sprinkle with toppings and
enjoy warm.

Happy holidays, dear foodie-friends and my sincere apologies for my spare recipe-shares. Our little daughter is keeping me on my toes and there is very little, to almost no time for Judy at the moment. She is the most wonderful little person though and I treasure every moment despite the busy-ness. Every day is a new adventure and a great way to learn patience and practice deep heart breathing...
 
I had my lovely mother visiting from Germany and my wonderful in-laws from Scotland straight after, so I didn't really have to think much about food. That quickly changed when everyone went home and Allan had to go away for work. With very little time it's hard to prepare good food and I found myself snacking on things ALL THE TIME, instead of preparing well balanced meals. There is a small Asian takeaway shop around the corner selling Vietnamese spring rolls and Sushi and I was one of their best customers in the last few weeks. But now it has to stop: I want my healthy-eating Judy back!
 
I'm starting to figure things out a bit better with Antonia and finding gaps in my day to prepare food and look after myself again.
 
This backed aubergine stuffed with Quinoa and veggies is an excellent way to use up what's in the fridge and still get a good, satisfying meal. It might not sound like a super glamorous holiday meal but trust me, it's bloody good AND easy to make.
 
Chop up the veggies when baby is asleep and mix together 20 min before you want to eat - done!
 
With this last recipe of the year I am wishing you all the most amazing holiday season. Keep up those fun loving moments and thank you for your support this year. xxx

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