NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

1 cup cooked Quinoa (from 1/4 cup dry, approx 185g)

1/2 cup canned Chickpeas (125g)

6 ounces Firm Tofu (170g)

1 ounce Feta Cheese (28g)

1 cup fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 teaspoon Olive Oil (2.3g)

1 serving Garlic and Mixed Herbs

PREPARATION

• 1

  Preheat the oven to 400°F. Slice the eggplant in half lengthwise and scoop out most of the flesh, leaving a 1/2-inch shell. Chop the removed flesh and set aside.

• 2

  Brush the eggplant shells lightly with olive oil, sprinkle with a pinch of salt and pepper, and place them on a baking sheet. Roast in the oven for 20 minutes until slightly tender.

• 3

  While the eggplant roasts, rinse the quinoa thoroughly and cook according to package instructions if not pre-cooked.

• 4

  In a pan over medium heat, add the minced garlic and mixed herbs with a tiny drizzle of olive oil. Sauté briefly and add the chopped eggplant flesh. Cook until softened, about 5 minutes.

• 5

  Add the cooked quinoa, chickpeas, and crumbled feta to the pan. Gently stir in fresh spinach and halved cherry tomatoes. Season with additional herbs, salt, and pepper to taste.

• 6

  Cube the firm tofu and lightly pan-roast with a sprinkle of herbs until edges are golden, then fold into the quinoa mixture.

• 7

  Spoon the hearty mixture into the roasted eggplant halves. Return the stuffed eggplant to the oven and bake for an additional 10 minutes to meld flavors.

• 8

  Serve warm, garnished with a few extra fresh herbs if desired.