Quinoa is not really my favorite ingredient, but now and again 😉.
Boil 100 grams of quinoa following the instructions.
Cut 2 eggplants in halves. Make a few incisions in the meat. Brush some oil on each side. Put them with the skin upwards on baking paper. Bake in the oven at 200° for 30 mins. Stop the heat, but leave the eggplants in the oven.
Chop and fry 4 garlic cloves, 4 spring onions, 2 chilis in a drizzle of olive oil. Add 3 chopped tomatoes. After 10 mins, stop the fire. Add the eggplant meat (
leave 4 cups), a handful of chopped basil, pepper, salt and 150 grams of fresh squacqueron ( or another fresh cheese). Mix with the quinoa and 1 drained can of red beans. Fill the eggplant halves.
Bake in the oven at 180° for 30 mins. Serve with a mixture of Greek yoghurt, chopped seedless cucumber, 1 chopped garlic clove, pepper, salt and a drizzle of olive oil.
A leftover is a perfect lunch for the following day.