150 g /
Medium-sized long Aubergines
Red Tropea Onion
20 g /
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OILFind out more
as required /
to taste /
Place 1 litre of water and the salt in the bowl, place the simmering basket with the rinsed quinoa inside, put the lid on and cook: 30 min. Varoma temp. speed 1 (stir quinoa halfway through cooking). Drain and set aside.
In the meantime, wash the aubergines and cut them in half lengthways. Dig out the flesh with a knife, taking care not to puncture the skin.
Place the onion in the empty bowl and chop: 5 sec. speed 7.
Push to the bottom with the spatula and add the oil, fry: 3 min. 100° speed 1.
Add the aubergine flesh cut into small pieces and the diced pepper, add salt and cook: 15 min. 100° anticlockwise speed 1.
Now mix the quinoa set aside with the aubergine flesh. Stuff the aubergines with the filling produced and place them in the Varoma.
Place 1 litre of water in the bowl, cover with the lid and place the Varoma with the aubergines on top. Cook: 30-40 min., Varoma temp., speed 1.
When cooked leave to cool slightly and serve with a dribble of raw oil.