4 persons 30-35 minutes in the oven
- 100 gram of quinoa
- 2 eggplants
- 2 tbsp. coconut oil
- 1 chopped onion
- 1 clove of garlic, finely chopped
- ½ tbsp. grated fresh ginger
- 1 tbsp. garam masala
- 10 wedged cherry tomatoes
- 70 g tomato paste
- 25 g raisins
- sea salt
- freshly ground black pepper
- 200 ml of Abbot Kinney’s Coco Start
- 2 tbsp. tahin
- 1 lime juice
- +/- 3 tbsp. hot boiling water
- 2 tbsp. brown almonds, coarsely chopped
- 15 g fresh coriander, coarsely chopped
- Oven rack, parchment paper
1. Preheat the oven to 200 °C. Prepare the quinoa according to the packaging instructions. Cut the eggplants in half lengthwise and scoop out until 1 cm off the wall. Cut the pulp into chunks.
2. Heat up the coconut oil over low heat in a large pan and fry the onion, garlic, ginger and eggplant bits. Add garam masala and continue to fry. Keep stirring for one minute. Now, add the tomatoes and the tomato paste and allow to simmer for 6-8 minutes, until the sauce has thickened. Turn off the heat, add the quinoa and raisins and a touch of salt and pepper to taste.
3. Put the scooped eggplants on the rack (covered with parchment paper) and stuff with the quinoa mixture. Put the rack in the oven and leave for 30-35 minutes.
4. In the meantime, stir the tahin, lime juice and hot boiling water into a bowl until a slightly liquid sauce presents itself. Put the tahin sauce, Coco Start, almonds and coriander on the set table. Remove the eggplants from the oven and put them on a plate. Your guests/loved ones may add toppings to taste.