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water quinoa water water onion onion garlic pepper banana tomato puree pepper walnuts chickpeas flour flour
Viewed: 89 - Published at: 8 years agoIngredients
- 2 x Aubergines (sm. to med.) water to fill large pot
- 1 c. Quinoa
- 2 1/2 c. Water
- 1/4 c. Water
- 1 sm Onion, peeled, minced, -Or possibly-
- 1/2 lrg -Onion, peeled and minced
- 2 x Garlic cloves, chopped
- 1 x Poblano pepper seeded and minced fine
- 1 x Banana or possibly hungarian pepper seeded and minced fine
- 1/2 c. Tomato puree or possibly tomato sauce
- 1/2 tsp Salt Freshly grnd pepper to taste
- 1/4 c. Grnd walnuts
- 1 c. Cooked chickpeas
- 1 Tbsp. Wheat flour
- 1 Tbsp. Gluten flour
Method
- Preparation Time: 20 min
- Baking Time: 1 hour
- In a large pot, bring water to boil.
- Slice the aubergine in half and scoop out the insides.
- Place the aubergine shells in the water and cook till soft, about 10 min.
- Chop the aubergine insides and set aside to saute/fry.
- In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook till all the water is absorbed, about 15 min.
- In a large frying pan, add in the water and heat over medium heat.
- Then add in the onion, garlic, peppers, and the aubergine insides, and saute/fry, adding a little more water as needed.
- Then add in the tomato puree, salt, pepper, walnuts, and chickpeas.
- Cover and simmer about 5 min, stirring occasionally.
- Preheat oven to 350.
- Turn off the heat for all three pans.
- Drain the aubergine shells from the water.
- Add in the cooked quinoa, wheat flour, and gluten flour to the vegetable saute/fry and stir well.
- Place the aubergine shells in a large casserole dish with a cover.
- Fill the aubergine shells with the quinoa mix.
- Put the cover on the casserole dish, and place in the oven.
- Bake at 350 for 1 hour.
- Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.
- Mary Howard
