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Baked Stuffed Aubergine with Quinoa Salad

Baked Stuffed Aubergine with Quinoa Salad

Aubergine Ingredients



  • Score the flesh of the aubergine halves.
  • Spoon a tsp of pesto on to each aubergine half and rub it in.
  • Bake in a pre-heated oven at 180ºC, flesh side up for 20 minutes.
  • Take out of the oven and for more of a charred top, place under a hot grill for a few minutes, just keep an eye on them as they can burn quickly.
  • Serve with quinoa salad and a good helping of Supergreens with Spirulina Superkraut .


Quinoa Salad Ingredients

  • 1 cup water
  • 1 cup vegetable broth
  • 1 Tbsp lime juice
  • 1 tsp coriander
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1 cup uncooked quinoa


Ingredients to add in:

  • 1/2 cup grated carrots
  • 1/4 cup toasted sliced almonds
  • 1/8 cup toasted sesame seeds
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • Salt & pepper to taste
  • Supergreens with Spirulina Superkraut



  • Add the water, vegetable broth, lime juice, parsley and salt & pepper to a pot and bring to a boil.
  • Add in the quinoa then reduce heat to low and cover and let simmer for 15 minutes.
  • Remove from heat and use a fork to fluff the quinoa.
  • Mix in the other ingredients.
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