Quinoto eggplants stuffed with pesto

Prepare the ingredients: Cut the eggplants in half lengthwise; cut onion pen; tomato cut into small cubes shell; grated goat cheese; prepare the broth according to the instructions of the container; chopping the olives; olive oil divide into 2 parts: one half will go to the basil pesto and the other half will be divided between the garlic paste, roasted aubergines and padding.

Make a paste of garlic: Preheat oven to 200 ° C. Put the garlic on a piece of foil large enough to wrap after as a package. Pour olive oil corresponding to the garlic. Then wrap in aluminum foil so as to form a package with them and bringing the oven between 50 min or until soft. Remove and wait for them to cool. Remove the pulp inside the teeth and grind into the juicer to get a smooth paste. If necessary add some olive oil to help liquefy.

Making pesto: blanch the leaves; enough for it to boil water. Once a list, passing the basil leaves by boiling water 15 seconds, remove and immediately put in a bowl with very cold water, ideally with some ice cubes to stop cooking. Strain and let estilar. Tighten to remove excess water from the leaves. In a juicer grinding parmesan with olive oil intended for this, nuts and garlic paste. Add to the end leaves, salt and pepper and ground to desired consistency.

To prepare Quinoa: Quinoa good wash in a colander until foam stops coming out, put in a pot 1 cup quinoa 1 1/2 cup boiling water, wait and let boil over low heat with toaster 15 mins.

Preheat oven to 180 ° C.

Incisions of 1 cm. deep inside eggplant (white part) so as to form several small squares (0.5 x 0.5 cm. approx.). Take care not pass the skin and disarm the eggplant. Put olive oil intended for this, salt, pepper and thyme on cuts eggplant and carry bake until the meat is completely soft inside (30 to 40 min. Approx.).

Remove and cool minutes. Then with the help of a spoon and taking care not to break the skin of the eggplant, remove all the meat from the inside so as to form a puree. Reserve to fill.

In a pan with olive oil intended for filling brown the onion, tomato and sear add two minutes. Adding the cooked quinoa, broth, butter and heat. then add the cheese, pesto and season.

Put the stuffing inside the eggplants and garnish with olives and almonds.

If you prefer to make homemade broth: thrown into a pot with olive oil vegetables you have thoroughly washed and cut into small pieces, 1 or 2 chicken thighs, saute about 5 mins, then add 1-2 L of hot water and expected to boil. Strain and use.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort