Stuffed eggplant with leek purée

 
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Ingredients (Makes 8)

Eggplants

2 large eggplants

1 cup quinoa

1 small red onion

1 tbsp of coconut oil

6 medjool dates pipped and chopped

1 capsicum

1/4 cup chopped mint

1/4 cup olive oil

juice of one lemon

1 tsp lemon myrtle

1 tsp cumin

1 tsp cinnamon

1/2 tsp cayenne

pinch of salt

Purée 

1 leak sautéed in coconut oil

1 cup of steamed cauliflower

1/4 cup of soaked cashews (minimum 4 hours)

Juice of one lemon

1 tbsp on honey (or sweetener of choice)

1 tsp of salt

1 glove of garlic (optional)

1/2 cup of hummus (optional)- for recipe

Method 

Eggplants

  1. Soak quinoa overnight.

  2. Cut eggplants long ways into 4, sprinkle with salt and let it sit for 10 minutes. This draws out the bitterness.

  3. Wash quinoa. Cook either in rice cooker or on the stove, the same as rice.

  4. Dice red onion, and sauté in coconut oil. Add diced tomato, lemon myrtle, cumin, cinnamon, cayenne. Stir until tomatoes have softened. You may have to add a little water if the spices begin to stick.

  5. Wash eggplants once the moisture has been drawn out.  Place in oven at 180 degrees and drizzle with coconut oil. Cook for 30-40mins depending on the size of the eggplants.

  6. Place the quinoa, tomato mix and the rest of the eggplant ingredients in a large bowl. Stir until combined.

  7. Once eggplant is cooked, pull out the centre, chop and add to mixture.
    Scoop mixture into the eggplant skins. Place back in oven for 3-10 minutes.

Purée 

  1. Blended everything until smooth. Heat on stove until desired temperature.

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