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Ingredientes
- 2 x Aubergines (sm. to med.) water to fill large pot
- 1 c. Quinoa
- 2 1/2 c. Water
- 1/4 c. Water
- 1 sm Onion, peeled, minced, -Or possibly-
- 1/2 lrg -Onion, peeled and minced
- 2 x Garlic cloves, chopped
- 1 x Poblano pepper seeded and minced fine
- 1 x Banana or possibly hungarian pepper seeded and minced fine
- 1/2 c. Tomato puree or possibly tomato sauce
- 1/2 tsp Salt Freshly grnd pepper to taste
- 1/4 c. Grnd walnuts
- 1 c. Cooked chickpeas
- 1 Tbsp. Wheat flour
- 1 Tbsp. Gluten flour
Direcciones
- Preparation Time: 20 min
- Baking Time: 1 hour
- In a large pot, bring water to boil. Slice the aubergine in half and scoop out the insides. Place the aubergine shells in the water and cook till soft, about 10 min. Chop the aubergine insides and set aside to saute/fry.
- In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook till all the water is absorbed, about 15 min.
- In a large frying pan, add in the water and heat over medium heat. Then add in the onion, garlic, peppers, and the aubergine insides, and saute/fry, adding a little more water as needed. Then add in the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 min, stirring occasionally.
- Preheat oven to 350.
- Turn off the heat for all three pans. Drain the aubergine shells from the water. Add in the cooked quinoa, wheat flour, and gluten flour to the vegetable saute/fry and stir well. Place the aubergine shells in a large casserole dish with a cover. Fill the aubergine shells with the quinoa mix. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.
- Mary Howard
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 46 | 14% |
| Total Fat 5.25g | 7% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 608mg | 25% |
| Potassium 1014mg | 29% |
| Total Carbs 62.23g | 17% |
| Dietary Fiber 13.5g | 45% |
| Sugars 8.92g | 6% |
| Protein 12.37g | 20% |
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