Saturday, 18 April 2015

Ready in 30 - Roasted aubergine (GF, DF, V+)

roasted_aubergines
Oven roasted aubergine halves with broad bean and quinoa rice

You will need (serves 2-4):
2 aubergines
2 cloves of garlic
3 tbsp olive oil
3/4 cup basmati rice
1/4 cup quinoa
1 cup broad beans
1/2 tsp cajun spice blend*

1. Cut the aubergines in half, lengthwise. Place them on a baking tray with cut side up. Make diagonal cuts on top.
2. Mix cajun spice blend with 1 tbsp olive oil and brush the aubergines.
3. Roast in preheated oven at 190 C for about 30 mins.

roasted_aubergine_halves

4. Meanwhile, wash the rice well in plenty of water until the water stays clear. Drain. Wash the quinoa and drain.
5. Put rice and quinoa in a pan and add 2 cups of filtered water. Bring to boil, reduce to simmer, put a lid on and cook for 12 mins. Set aside and let it rest for 5 mins.
6. While the aubergine halves are roasting and the rice is cooking remove the beans from their pods, add them to boiling water, cook for 3 to 4 mins. Drain, rinse with cold water and pop the beans out of their skin.
7. Mix 2 tbsp olive oil with the chopped garlic and brush onto the roasted aubergine halves.
8. Fluff up the quinoa rice and mix in the beans. Serve. Enjoy!

Allergy: No gluten. No dairy. No egg. No nut.

*Cajun spice bled: ground pepper, cumin, mustard, red pepper, chili, oregano, thyme, sea salt, garlic, onion.

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