Stuffed eggplant and tomato salad
Ingredients for 2 persons
- 2 eggplants
- 1 baking potato, 300 g
- 2 dl quinoa, cooked
- 2 tomatoes
- 1 onion
- 3 garlic cloves
- A little extra virgin oil
- 2 twigs of rosemary
- Sea salt
- Black pepper, freshly ground
- 400 g cherry tomatoes
- 1 red onion
- 20 basil leaves
- 50 g of feta cheese
- ½ tbsp balsamic ice cream
How to make stuffed eggplant with sides
- Half the eggplant in half and bake for about 15 minutes at 200 degrees.
- Peel and dice the potatoes and cook the dice soft.
- Cook quinoa.
- Cut tomatoes into cubes and finely chop onions and garlic.
- Fry the onion and garlic in a little oil in a pan, mix the boiled potatoes and turn off the heat.
- Peel the eggplant and chop the eggplant. Mix the potato mixture with eggplant meat, tomato, quinoa, chopped rosemary from a sprig and salt and pepper.
- Fill the shells, sprinkle rosemary leaves from a sprig over and bake for 10 minutes at 225 degrees.
- Cut cherry tomatoes and red onion to the salad in chunks and mix with basil leaves and crumbled feta cheese.
- Add the salad and drizzle the balsamic cream over. Eat the stuffed eggplants.
- Tip! If you like spicy food, you can mix in 1 teaspoon of chili powder in the filling.
