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🍽️ Eggplant Boats Stuffed with Quinoa, Vegetables and Almonds

538 kcal · 30 min · 4 servings

Ingredients

• 150 g Quinoa
• Salt
• 1 Onion
• 2 Garlic Cloves
• 0.5 Stalk Celery
• 3 tbsp Olive Oil
• 2 Eggplants
• 50 g Spinach (1 Handful)
• 100 g Sliced Almonds
• Pepper
• 0.5 tsp Harissa (Spice Mix)
• 150 g Feta (45% Fat in Dry Matter)
• 1 tbsp Lemon Juice
• 50 g Whipping Cream
• 10 g Parsley (0.5 Bunch)
• 45 g Pomegranate Seeds (3 tbsp)

Instructions

1. 1. Rinse the quinoa under cold running water.
2. 2. Place the quinoa in a pot with two and a half times its volume of salted water.
3. 3. Cook the quinoa for about 15 minutes until it is tender but still firm.
4. 4. Peel the onion and the garlic.
5. 5. Finely dice the onion and the garlic.
6. 6. Clean the celery and wash it.
7. 7. Cut the celery into small cubes.
8. 8. Heat oil in a large pot.
9. 9. Sauté the onion, garlic, and celery, stirring occasionally, for 2 minutes over medium heat.
10. 10. Wash the eggplants.
11. 11. Cut the eggplants in half lengthwise.
12. 12. Lightly hollow out the eggplant halves.
13. 13. Chop the removed eggplant flesh.
14. 14. Wash the spinach.
15. 15. Spin the spinach dry.
16. 16. Roughly chop the spinach.
17. 17. Toast the sliced almonds in a hot pan without fat.
18. 18. Toast the almonds for 3 minutes over medium heat until golden brown.
19. 19. Set aside half of the toasted almonds.
20. 20. Mix the chopped eggplant flesh with the quinoa.
21. 21. Add the chopped spinach to the quinoa mixture.
22. 22. Add the sautéed onions, garlic, and celery to the quinoa mixture.
23. 23. Add the remaining toasted almonds to the quinoa mixture.
24. 24. Season the filling with salt, pepper, and harissa.
25. 25. Fill the eggplant halves with the quinoa mixture.
26. 26. Place the stuffed eggplants on a baking sheet lined with baking paper.
27. 27. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
28. 28. Bake the eggplants in the preheated oven for 25 minutes.
29. 29. Mix the feta cheese with lemon juice and cream until creamy.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Roughly chop the parsley.
33. 33. Spread the feta cream over the baked eggplants.
34. 34. Sprinkle pomegranate seeds over the eggplants.
35. 35. Sprinkle the remaining sliced almonds over the eggplants.
36. 36. Sprinkle the chopped parsley over the eggplants.

Nutrition per serving

• kcal: 538
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 33 g