Rachael Finch

Roasted tomato, onion + quinoa eggplant cups

I ate something similar to this at Sub Station cafe in Alexandria (Sydney) last week so thought I’d re-create something of my own. This could be a great idea if you’re having guests over as the presentation is super cute. I try and eat vegetarian 3-4 times a week and this is extremely fulfilling! I’ve also been experimenting with a lot of quinoa lately and love all the beautiful benefits that come with it like high in protein (it’s a complete protein containing all 9 amino acids), fibre and magnesium.

Ingredients (serves 2)
2 eggplants, cut in halves
2 tomatoes, diced
1 large onion, diced
3 Tbls parsley, chopped
2 Tbls greek plain yoghurt
1 cup quinoa, cooked (any colour you like)
olive oil
S+P

Method
1. Cut eggplants in half lengthways.
2. Salt flesh of eggplants and leave to sweat for 30 minutes.
3. Cut flesh out of eggplants & brush empty cups with olive oil. Place in oven for 20 minutes 180degrees.
4. Meanwhile, dice eggplant flesh and put in frypan with tomato & onion. Cook on low/medium until vegetables are soft.
5. Stir through quinoa & parsley. Season.
6. Fill eggplant cups with tomato mix and bake for a further 10-15 minutes.

I served mine with some greek yoghurt! Highly recommend.

    1. Rachael Finch Post author

      You sure can! After cooking let it cool on the bench then transfer to storage container and place in fridge. To keep cool at work, store in cooler bag with ice bricks. Love a packed lunch!

      Reply
    1. Rachael Finch Post author

      Hi Gemma. It’s one of my fave grains! Full of so many benefits. Give it a rinse under cold water, put into saucepan with lots of water. Bring to boil then let simmer for 15mins. Strain. Should be a nice chrunchy/nutty texture. Enjoy x

      Reply

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