Aubergines, quinoa and a dribble of raw Sustainable 100% Italian Extra Virgin Olive Oil. With this Thermomix recipe, your healthy, tasty lunch will be ready in no time.
4
45'+
60'+
Easy

Ingredients

  • 150 g /

    Quinoa

  • 3 /

    Medium-sized long Aubergines

  • 1 /

    Red Pepper

  • 1 /

    Red Tropea Onion

  • 20 g /

    SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

    Prodotto_Olive__ Find out more
  • as required /

    Water

  • to taste /

    Salt

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Instructions

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.

THE CHEF:

Ylenia, Ricette-Bimby by Nea