Aubergine, quinoa, feta and fresh herbs
Quinoa is a great ingredient to use instead of couscous and pasta and is lovely in Mediterranean style dishes.
Method (serves 4)
- Preheat the oven to 200°C/Gas mark 6.
- Cut the aubergines lengthways into 1.5cm thick strips and lay on a baking tray. Sprinkle with salt and leave for 15 minutes. Rinse the aubergine slices well under cold water and pat dry.
- Lightly oil a couple of large baking trays and the lay the aubergine slices in rows. Dribble with a little olive oil and place in the oven to cook until tender for about 15 minutes.
- Meanwhile place the quinoa in a pan with twice the volume of water and bring to the boil. Reduce the heat and simmer the quinoa for 8 minutes or until just tender. Drain the quinoa and place in a bowl with the remaining ingredients. Season well.
- When the aubergine slices are tender and beginning to turn golden brown remove from the oven and spread a tablespoon of quinoa mixture on the top of each aubergine slice. Return the aubergine slices to the oven and cook for a further 10 minutes.
- Serve the aubergine hot from the oven.
• 2 Aubergines
• Cooking salt
• 1 tbsp Olive oil
• 200g Quinoa
• 2 tbsp Pine nuts
• 80g Cherry tomatoes, chopped
• 1 tbsp Chopped chives
• 1 tbsp Chopped parsley
• 150g Feta cheese, crumbled
• Sea salt and freshly ground black pepper to garnish
- Energy: 340Kcal
- Protein: 15.1g
- Carbohydrates: 32.1g
- of which sugars: 7.1g
- Fat: 17.7g
- Fibre: 4g
- Salt: 822mg
Approx. nutritional figures per serving size of 252g
Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See www.cookingforthesensitivegut.com.