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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
