AUBERGINE QUINOA RECIPES

AUBERGINE RECIPES - BBC GOOD FOOD

Aubergine recipes - BBC Good Food image

Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

QUINOA RECIPES - BBC GOOD FOOD

Quinoa recipes - BBC Good Food image

Try this superfood in our super recipes.

Provided by Good Food team

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More about "aubergine quinoa recipes"

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

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RED LENTIL AND AUBERGINE MOUSSAKA RECIPE - BBC FOOD

Hearty and delicious, moussaka will warm you up from head to toe. You won't miss the meat in this veggie version.
From bbc.co.uk
Reviews 4.2
Cuisine Greek

Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.

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CHICKEN WITH QUINOA AND VEGGIES RECIPE | ALLRECIPES

A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category Chicken Breasts
Calories 445.3 calories per serving

Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

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CHICKEN WITH QUINOA AND VEGGIES RECIPE | ALLRECIPES

This wasn't the worst dish, but definitely bland and just plain odd compared to other quinoa recipes. I felt like the flavors didn't mesh well, especially the lime juice with the zuccini and feta. My taste buds were confused. I'm going back to my usual go-to quinoa …
From allrecipes.com

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