If you’re after a fast weeknight meal these are incredibly quick and easy to prepare. If you saw my recipe last week for my pesto, quinoa, mixed vegetable salad, then left overs work a treat stuffed into the eggplants. I love piling leftovers into the eggplant and cooking them, then serving the dish with a delicious side salad.
1 cup leftover pesto, quinoa, mixed vegetable salad
1 eggplant, halved
Salt and pepper to taste
Preheat the oven to 180 degrees celsius. Cut the eggplant in half and score a 1cm border around each of the eggplant halves, scooping out the flesh with a spoon. Dice the flesh and set aside.
Prick the eggplant halves with a fork and place on an oven tray, lined with baking paper. Rub some sea salt onto the flesh to prevent it from browning.
Heat some olive oil in a frying pan and then add the diced flesh. Cook until soft and tender. Mix the eggplant through the left over pesto, quinoa, mixed vegetable salad. Scoop the salad into the eggplant shells, pushing it down so it is firmly packed. Place in the oven for 20 minutes, until the eggplant is soft and tender. I loved it served with a drizzle of extra olive oil and a dollop of some extra pesto. Serve with a salad. Serves 2.
Top tip: This dish is also excellent heated yp the next day for a quick and easy lunch.