Arugula pesto, olives, pickles
Enriched with lots of fresh and healthy ingredients, stuffed aubergines are the ideal dish. You can also vary this as you like by adjusting the filling and pesto to your own preferences.
garlic, thyme, salt
Spice mixture for the aubergine flesh:
1/2 tsp fennel seeds
1/2 tsp ground coriander
1 tsp paprika
1/2 tsp salt
Preheat the oven to 160 degrees. Halve the aubergines and cut them crosswise with a knife.
Season the aubergines with salt and olive oil. Wrap in aluminum foil along with the garlic and thyme and set aside for 30-40 minutes. Remove the flesh as soon as it is soft and mix it with the spices.
Reserve the aubergine skins for the filling.
6 cherry tomatoes
2 g basil leaves
Salt, Allspice d’Espelette
Finely chop the shallot. Cut the zucchini into small cubes and the cherry tomatoes into pieces.
Lightly sauté the shallot in the olive oil. Once translucent, add the zucchini and sauté over high heat for 2-3 minutes. Add the cherry tomatoes. Cook on high heat for 1-2 minutes.
Deglaze with a little balsamic vinegar. Add the mixed aubergine mixture to bind the filling. Season with salt and piment d’Espelette and add the chopped basil.
Garnish the aubergines with the filling.
100 g arugula
30 grams of basil
40 grams of hazelnuts
10 g sun-dried tomatoes
80 ml olive oil
10g golden chlorella
Place the arugula, sun-dried tomatoes, and basil in a blender and blend. Drizzle with half of the oil. Add the whole hazelnuts. Blend again and add the last portion of the oil and Golden Chlorella. Taste and reserve for the dressing.
Finishing and dressing:
4 cherry tomatoes, cut into small pieces
5 black olives, cut into small pieces
Some arugula leaves
Cut onions into thin slices
Arrange the various elements on the stuffed aubergines. Put a dollop of pesto on the side of the eggplant.
If you want a more substantial dish, you can boil quinoa in boiling water for 5-6 minutes and cook over low heat. Mix the cooked quinoa with the filling and garnish the eggplant.