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  3. Aubergine Farcie Aux Champignons Et Au Quinoa
  1. Inspiring recipes for chefs

Aubergine Farcie Aux Champignons Et Au Quinoa

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Ingredients per serving

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Ingredients

  • Chinese eggplant 2.0 ea
  • Oil, for (deep)frying
  • Mushroom and Quinoa filling 1.0 cup
  • Hellmann’s® Lemon Za’atar Vinaigrette 0.25 cup
  • Cilantro, chopped 1.0 Tbsp

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Preparation

  1. Ingredients

    • Peel one strip off the length of each eggplant. Cut lengthwise through the peeled section, ¾ of the way through the eggplant.
    • Shallow fry the eggplant in the oil until cooked through and it has reached a nice brown color. Remove and drain on a paper towel.
    • Toss the Mushroom Quinoa Filling with the Hellmann’s® Lemon Za’atar Vinaigrette and cilantro.
    • Stuff the two eggplants with the mushroom filling. Bake at 350°F for 10 minutes, and serve immediately.
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