Melanzani with Quinoa Stuffing

For the melanzani with quinoa filling, simmer the quinoa in 1 ½ times the amount of lightly salted water for 15 minutes.

Cut the melanzani in half lengthwise and scrape out the flesh except for a 5 mm thin edge. Salt the halves and flesh and let stand in a colander for about 30 minutes, then pat dry.

Preheat the oven to 200 °C top and bottom heat. Cut the melanzani pulp into small pieces and sauté in olive oil for 5-6 minutes.

Briefly fry the finely chopped garlic, add the strained tomatoes, olives, herbs and chili and simmer for 2 minutes.

Add the quinoa and season with salt and pepper. Place the eggplant halves in a baking dish, fill with the quinoa mixture, sprinkle with the vegan cheese and bake for about 40 minutes.

Preparation Tip:

The melanzani with quinoa stuffing goes well with a fresh salad. You can also fill the melanzani with other cereals.

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