STUFFED EGGPLANTS WITH QUINOA, RED LENTILS AND SEITANCourse: Main Dishes, Vegetarian MealsCuisine: Middle Eastern, MediterraneanDifficulty: Easy
These eggplants are full of flavour and surprises. The peppermint leaves and the lemon juice give them this special tangy taste that are so peculiar about Middle Eastern dishes. The sweetness of the raisins provide a beautiful contrast. It is a great dish for women in perimenopause or menopause, due to its high content in fiber and protein.
4 Eggplants, halved lengthwise
200g Seitan, finely chopped
2 Onions, finely chopped
100g Red lentils
100g Tomato concentrate
100g Feta Cheese (optional), coarsely chopped
1 Bunch of fresh peppermint, finely chopped
Juice of 1 lemon
1 tbsp turmeric
1.5 tsp sea salt, unbleached
Olive Oil for frying
- Bring the lentils and quinoa to a boil with twice the amount of water and 1 teaspoon of salt.
- Finely chop the onions and sauté them in 2 tablespoons of olive oil
- In the meantime, scoop out the eggplants, leaving a 0.5 cm border.
- Chop the aubergine flesh.
- Add it to the fried onions, add 0.5 cup of water and let it simmer for 10 minutes with the lid closed.
- Chop the seitan and add to the pan with the raisins, turmeric powder and salt.
- Then chop the peppermint, add it together with the tomato paste and the lemon juice.
- Add the lentil-quinoa mixture to the eggplants and mix everything well.
- Now fill the hollowed-out eggplant shells.
- Bake them at 180ºC for 35 – 45 minutes.
- After 30 Minutes, you can sprinkle the eggplants with Feta cheese (optional)
- I usually serve this dish with a dollop of plain, natural yogurt and a side salad. You can also complement your eggplants with some more quinoa.