Preparation Time:
25 min
Difficulty:
Expert
Ingredients:
- 7 medium aubergines
- 250g of quinoa
- 400g of canned chickpeas
- 100g of feta cheese
- 50ml of olive oil
- 2 teaspoons of smoked paprika
- 2 teaspoons of cumin
- 2 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- knife
- cutting board
- baking tray
- frying pan
- spatula
- saucepan
Instructions:
- Preheat the oven to 200°C (390°F).
- Slice the aubergines into 1 cm thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
- Rinse the quinoa under cold water. In a saucepan, combine quinoa with double its volume in water and bring to a boil. Reduce heat to low and cover, cooking for about 15 minutes or until fluffy.
- Pat dry the aubergine slices and brush both sides with olive oil. Sprinkle with smoked paprika, cumin, garlic, salt, and pepper.
- Place the aubergine slices on a baking tray and roast in the oven for about 15 minutes until golden and tender.
- In a large bowl, combine the cooked quinoa, drained chickpeas, and chopped parsley. Mix well and adjust seasonings if necessary.
- Create stacks with roasted aubergine slices, a layer of quinoa-chickpea mix, and top with crumbled feta cheese.
- Serve warm, garnished with additional parsley if desired.
Macros:
- Total Calories: 400kcal
- Carbs: 45g
- Proteins: 25g
- Fats: 15g
