Baked eggplant with feta and quinoa

Ingredients

• eggplant: about 150 g
• feta: small piece, about 40 g
• cooked quinoa: 3/4 cup, about 130 g
• tomatoes: 1-2 pcs, about 80 g
• olive oil: 1 tbsp, about 10 g

Instructions

1. Heat the oven to 200 °C. Halve the aubergine lengthwise and score the flesh in a lattice without cutting through the skin: that is what cooks it through rather than only at the edges.
2. Brush the cut sides with oil and salt them. Lay them cut side down — the flesh then steams in its own moisture and stays creamy.
3. Roast for 20–25 minutes, until the flesh is soft all the way through and a knife goes in without resistance.
4. Turn them over, scatter the chopped tomatoes and crumbled feta on top and return them for 3–4 minutes — just long enough to warm the feta. Longer and it renders and goes rubbery.
5. Serve on a bed of quinoa, spooning over the juices left in the dish: they hold the oil and everything the aubergine gave up.

Nutrition

Contains: Dairy

Swaps

• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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