Eggplant is an adorable protagonist in a lot of different cooking styles.
Cut 3 medium sized aubergines (if you have had appetizers before, then this is probably a bit of a large portion, but..) in halves and make a few incisions in the flesh. Use a little brush to spread the olive oil. Bake in the oven at 180-200° on baking paper for approx 40 mins. Remove the flesh, but leave enough skin to fill the halves easily.
Cook 180 grams of quinoa. Mix with 3 chopped garlic cloves, 2 chopped shallots, 1 bunch of fresh coriander, 200 grams of crumbled feta cheese, 3 table spoons of pistache nuts, 1 teaspoon of grinted cumin, pepper and salt. Fill the halves. Finish with a drizzle of olive oil. Bake in the oven at 180-200° for approx 20-30 mins.
Serve with Greek yoghurt mixed with fresh coriander, sumak, pepper, and a drizzle of olive oil.
Elodié (for the Italians) will come back!