Filled Eggplant With Quinoa

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Vegetarian and healthy meal; eggplant filled with quinoa, almonds and goat cheese with an Indian twist


2 large aubergines or 3 small
3 tomatoes
75 g raisins
200 g quinoa
1 tsp garam masala spices
Pinch of cinnamon
50 g almonds, halved
Fresh coriander, roughly chopped
100 g fresh goat cheese
Salt and pepper
1 tbsp olive oil


Preheat the oven to 180 degrees. Wash the aubergines and cut them in half. Scoop out some of the inner flesh with a spoon. Place them in a baking dish and drizzle with a little olive oil and sprinkle with a little salt and pepper. Put them in the oven for 20 minutes.
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Rinse the quinoa well with cold water. Bring 300 ml of water with the garam masala spices, a pinch of cinnamon, salt and pepper and the quinoa to the boil. Let it cook for about 10 to 12 minutes until almost all the liquid has been absorbed. Turn off the heat and let it rest covered for a few minutes.
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Cut the tomatoes into quarters and remove the seeds. Chop the flesh into pieces and fold into the quinoa along with the raisins, almonds and coriander. Remove the aubergines from the oven and fill them with the quinoa mixture. Divide the goat cheese into pieces and put it back in the oven for another 10 minutes until the goat cheese turns a nice brown color.

Source: Leukerecepten by leukerecepten-nl.
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