Aubergine With Quinoa And Chickpeas Recipe

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   Preparation Time: 20 min

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   Baking Time: 1 hour

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   In a large pot, bring water to boil.

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   Slice the aubergine in half and scoop out the insides.

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   Place the aubergine shells in the water and cook till soft, about 10 min.

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   Chop the aubergine insides and set aside to saute/fry.

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   In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook till all the water is absorbed, about 15 min.

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   In a large frying pan, add in the water and heat over medium heat.

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   Then add in the onion, garlic, peppers, and the aubergine insides, and saute/fry, adding a little more water as needed.

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    Then add in the tomato puree, salt, pepper, walnuts, and chickpeas.

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    Cover and simmer about 5 min, stirring occasionally.

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    Preheat oven to 350.

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    Turn off the heat for all three pans.

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    Drain the aubergine shells from the water.

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    Add in the cooked quinoa, wheat flour, and gluten flour to the vegetable saute/fry and stir well.

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    Place the aubergine shells in a large casserole dish with a cover.

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    Fill the aubergine shells with the quinoa mix.

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    Put the cover on the casserole dish, and place in the oven.

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    Bake at 350 for 1 hour.

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    Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.

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    Mary Howard

* Per serving · 4 servings · Values may vary.