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Not solely is consuming contemporary, seasonal components good for you, it’s good for the planet, too. Clearly, what’s contemporary and native will rely on the place you’re, however in my e book Eat Beautiful I’ve loads of ideas to get you began with skin-friendly meals and wholesome recipe concepts for spring, summer season, autumn and winter. Aubergine (or eggplant, for those who’re within the States!) is a superb spring favorite and has a lot of well being advantages. Aubergine comprises flavonoids whose antioxidant properties assist counteract the indicators of ageing in addition to selling coronary heart well being. The tastiest technique to get your consumption this season? With my scrumptious baked aubergine recipe, in fact!
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Baked Aubergine
Serves 2
433 energy per serving
2 aubergines, sliced in half lengthways
2 tbsp olive oil
180g quinoa
1 vegetable inventory dice
2 shallots, chopped
2 handfuls of spinach
2 garlic cloves, chopped
15g Parmesan cheese
- Preheat the oven to 210 °C/190 °C fan.
- Place the aubergines, lower facet up, on a baking tray. Drizzle with oil and bake for 20 minutes or till tender.
- In the meantime, place the quinoa in a pan and add the inventory dice and 360ml of water. Carry to the boil, scale back the warmth and simmer for 20 minutes. Prepare dinner coated for the final 5 minutes to make the quinoa sticky.
- When the aubergines are executed, scoop out the insides, leaving the skins on the tray. Switch the flesh right into a meals processor and add the shallots.
- Put the spinach and garlic in a sieve and pour boiling water over to blanch. Add to the meals processor and whizz till clean. Place in a bowl and stir within the quinoa.
- Grate the Parmesan into the quinoa combine earlier than spooning again into the aubergine skins. Bake for one more 5 minutes or serve instantly.
READ NEXT: Skin-Friendly Frittata | Breakfast Wraps | Flourless Orange Cake
© Wendy Rowe. All Rights Reserved.
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