Stuffed Eggplant
Prepare1/2 cup of tricolor quinoa according to the instructions on the package.
Halve an eggplant, hollow out the shells. Dice the eggplant core.
Sauter some onion in olive oil until translucent, add the diced eggplant and cook until soft.
Prepare a sauce of olive oil, lemon juice, salt, freshly ground black pepper, Maggi (of course!), herbes of your choice (I used basil, 'Italian', and oregano), a splash of curry powder, one medium diced tomato, two small cloves of garlic crushed, a few capers, and some dark olives, pitted and quartered, diced chilli to taste. Mix it all up, add the quinoa, and allow to blend.
Lightly oil a suitably sized microwave compatible dish, place the eggplant shells in the dish, and fill with the stuffing. Top with grated cheese of your choice (cheddar and Parmesan are both fine), and bake for ±25 minutes in a microwave on180° convection and #1 microwave.
Stuffed Eggplant
Prepare1/2 cup of tricolor quinoa according to the instructions on the package.
Halve an eggplant, hollow out the shells. Dice the eggplant core.
Sauter some onion in olive oil until translucent, add the diced eggplant and cook until soft.
Prepare a sauce of olive oil, lemon juice, salt, freshly ground black pepper, Maggi (of course!), herbes of your choice (I used basil, 'Italian', and oregano), a splash of curry powder, one medium diced tomato, two small cloves of garlic crushed, a few capers, and some dark olives, pitted and quartered, diced chilli to taste. Mix it all up, add the quinoa, and allow to blend.
Lightly oil a suitably sized microwave compatible dish, place the eggplant shells in the dish, and fill with the stuffing. Top with grated cheese of your choice (cheddar and Parmesan are both fine), and bake for ±25 minutes in a microwave on180° convection and #1 microwave.