Stuffed Eggplant using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
54 min
Total time
60 min
Servings
2
Calories / Serving
354 Cals
Difficulty
Easy
Dive into the vibrant flavors of the Basque region with this delightful Quinoa with Basque sauce! This dish is not just a feast for the eyes with its colorful peppers and rich tomato sauce, but it also boasts a healthful punch thanks to the protein-packed quinoa. Legend has it that the Basque people, known for their love of hearty meals, would often create sauces that could elevate even the simplest ingredient to gourmet status. With a bouquet garni adding aromatic depth and a touch of Mediterranean flair, this recipe pays homage to both tradition and innovation. Serve it as a side or a main, and let the flavors transport you to the sun-kissed coasts of northern Spain!
Ingredients
- 150 g Quinoa
- 400 g Water
- 1 g Onion
- 2 g Clove of garlic
- 20 g Olive oil
- 1 g Red pepper
- 1 g Green pepper
- 2 g Eggplant
- 200 g Tomato coulis
- 5 g Herb of provence
- 5 g Salt
- 2 g Pepper
Steps
Quinoa Cooking
- Rinse, and add 150 g of quinoa in a strainer.
- Add 400 g of water in the food processor bowl.
- Mix manual: 12:00min / 100°C / Speed 4.
- Drain the content of the food processor bowl in the strainer.
- Setaside the preparation content at a bowl.
Sautéed Vegetables
- Wash the food processor bowl.
- Add 1 g of onion, 2 g of clove of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 1 g of red pepper, 1 g of green pepper in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
Eggplant Filling and Assembly
- Preheat your oven to 180°C (350°F).
- Cut the Eggplant in half lengthwise and scoop out the flesh, leaving a 1 cm border. Reserve the Eggplant shells.
- Hollow out, and add 2 g of eggplant in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5.
- Add 200 g of tomato coulis, 5 g of herb of provence, 5 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Fill the Eggplant shells with the Quinoa mixture.
- Place the stuffed Eggplant in a baking dish and bake for 20 minutes, or until the Eggplant is tender.
- Cook in the oven at 180°C.
- Let it cool for 5 minutes before serving.
- Serve Hot.
