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Aubergine with quinoa and vegetable filling, served on mashed potatoes with pan-fried parsnips
2026 June 12
Ingredients
- 4 aubergines
- 1 tsp black mustard seeds
- 1 pinch asafoetida
- 2 bay leaves
- 2 small carrots
- 2 tbsp olive oil
- 80 g quinoa
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 Swiss chard stalks with leaves
- 1 tbsp cashew butter
- fresh parsley
preparation
Cook the quinoa in double the amount of water with the bay leaves until tender.
Wash the aubergines and cut them in half lengthways. Sprinkle the cut surfaces with salt and leave to rest for 10 minutes. Scoop out the flesh with a spoon and chop finely. Coarsely grate the carrots and cut the Swiss chard into very fine strips. Heat the olive oil. Toast the mustard seeds until they start to pop. Remove the pan from the heat briefly. Add the remaining spices and vegetables and fry vigorously. Mix the vegetables with the quinoa. Stir in the cashew butter. Season to taste with salt, pepper and finely chopped parsley. Stuff the aubergines with this mixture and place them on a baking tray brushed with olive oil. Pour in a little vegetable stock or water and bake at 160 degrees on the fan setting for 30–40 minutes (depending on the size of the aubergines).
