Stuffed Aubergines with Tideford Organics Pesto

Serves: 6
Cooks in: 35 minutes
Difficulty: 3/10
Gluten free

I came up with using @tidefordorganics new Sun-dried Pesto. They are a great 100% vegan, gluten free & organic company. So I was honoured when they asked me to come up with a recipe using their new pesto. It worked so well with this recipe, really bold flavours. I love charred Aubergine/Eggplant & stuffing them with this amazing filling was a winner!

Ingredients

3 Aubergines, cut in half lengthways
2 Pots Tideford Organics Sun-dried Tomato Pesto
300g Cooked Quinoa
1 Red Pepper, cubed
1/2 Courgette, cubed
1/2 Red Onion, finely cut
2 tbs Capers
1/2 tsp Paprika
Handful Greek Basil
3 tbs Passatta
Zest of 1 Lemon
Pinch Salt & Pepper

To Garnish

Tideford Organics Sun-dried Tomato Pesto
Tahini Dressing (Mix Tahini, Water & Seasoning)
Fresh Rocket & Watercress
Lemon Juice
Toasted Pinenuts
Tideford Organics Sun-dried Tomato Pesto
Tahini Dressing (Mix Tahini, Water & Seasoning)
Fresh Rocket & Watercress
Lemon Juice
Toasted Pinenuts

Method Watch Tutorial Video

  1. Grill the aubergines flesh side down until charred. Then Place them into a baking tray, charred side up.
  2. Spoon over some Sun-dried Tomato pesto.
  3. Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.
  4. Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbs of pesto, paprika, passatta & lemon zest. Mix well then season with salt & pepper.
  5. Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.
  6. Generously spoon some of the quinoa mix into each aubergine.
  7. Bake the stuffed aubergines in the oven for 10-12 minutes.
  8. Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket & watercress & a splash of fresh lemon juice.
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