Stuffed aubergine with pesto
Stuffed aubergine with pesto
SERVES 2
Substantial and meaty, even for the most hardcore carnivore, our thick stuffed aubergines with pesto drizzle and Mediterranean Quinoa are an indulgent taste of Italy and packed full of good fats, protein and fibre for slow-release energy around the clock.
INGREDIENTS
1 roasted Aubergine
1 pouch of Mediterranean Quinoa
75g torn mozzarella (melted on top)
A handful of torn basil leaves
Drizzle of pesto
Cherry tomatoes
METHOD
- Halve a plump aubergine, score the flesh and rub with a little oil. Place on a baking tray skin-side down and roast in the oven for 15-20 minutes until the flesh is soft and juicy.
- Grab a pack of Mediterranean Quinoa and heat in the microwave as per instructions on the back of the pack.
- Take some fresh mozzarella and rip up some strips for melting.
- Once your aubergines are cooked, take them from the oven and scoop out the flesh into a bowl. Add the warmed Mediterranean Quinoa and mozzarella and stir through. Stuff the aubergine skins with the mix.
- Pop the stuffed aubergine back in the oven for a quick blast of heat until they’re oozing!
Drizzle a little pesto over your dish and tear some fresh basil leaves for a fragrant garnish. Bellissimo!
