Jun 02, 2014 Roasted tomato, onion + quinoa eggplant cups Food 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.