Eating fresh, seasonal food is not only good for you, it’s also good for the planet. Of course, what’s fresh and local depends on where you are, but in my book Eat Beautiful, you’ll find skin-friendly food and healthy recipe ideas for spring, summer, fall, and winter. There are lots of suggestions to get you started. Eggplant (or eggplant if you’re in the US!) is a popular spring food and has tons of health benefits. Eggplant contains flavonoids, whose antioxidant properties can help counteract signs of aging and promote heart health. What is the most delicious way to consume it this season? Of course, it comes with my delicious grilled eggplant recipe!
This post contains affiliate links
grilled eggplant
For 2 people
433 calories per serving
2 eggplants (cut in half lengthwise)
2 tablespoons olive oil
Quinoa 180g
1 vegetable stock cube
2 shallots (chopped)
2 handfuls of spinach
2 cloves of garlic (chopped)
Parmesan cheese 15g
- Preheat the oven to 210°C/fan 190°C.
- Place the eggplant, cut side up, on a baking tray. Add oil and bake for 20 minutes or until tender.
- Meanwhile, put the quinoa in a saucepan and add the stock cubes and 360ml water. Once it boils, reduce the heat and simmer for 20 minutes. Cook covered for the last 5 minutes to allow the quinoa to thicken.
- Once the eggplant is cooked, scoop out the insides, leaving the skin on the tray. Transfer the pulp to a food processor and add the shallots.
- Place the spinach and garlic in a colander and cover with boiling water to blanch. Add to food processor and blend until smooth. Place in a bowl, add quinoa and mix.
- Grate the Parmesan cheese and add to the quinoa mixture, then spoon it back into the eggplant skins. Bake for an additional 5 minutes or serve immediately.
Read next: Skin-friendly frittata | breakfast wrap | Flour-free orange cake
©Wendy Rowe. All rights reserved.
