Healthy stuffed aubergines with quinoa and sunflower seeds

Contents

01
Ingredients
02
Recipe

A summer idea for a light and indulgent dinner!

Ingredients

2 medium aubergines (firm)
a small shallot, finely diced
1 clove of garlic, well crushed
organic tomato purée or tomato sauce (2 tablespoons)
the juice of half a lemon
2 tablespoons of tahini
2 glasses of cooked quinoa (or any other grain you like)
a good handful of herbs of your choice (parsley, basil, chives…)
a handful of our salted granola with cashew nuts and Herbes de Provence Tomato croq for the topping
olive oil
salt and freshly ground pepper

For the sauce:

half a glass of toasted sunflower seeds
2 organic cooked red peppers (steamed or from a jar)
1 clove of garlic
1 teaspoon of paprika
1 tablespoon of apple cider vinegar (optional)
a little parsley
1 tablespoon of organic tomato purée

Why this product?

The super indulgent savoury granola that will elevate any dish. Also packed with nutrients to nourish your body.

For everyone

Tomato croq

Organic salted tomato and iodine granola

£13.08

Savoury granola ideal for pregnancy

To be enjoyed as a snack, on salads or in soups

High in fibre and magnesium, source of folate and iodine

100% organic, no added salt and gluten-free

Herbes de Provence, sun-dried tomatoes and cashew nuts

Best before 01/06/2026

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Recipe

Blend all the sauce ingredients in a blender. Set aside.

Cut the aubergines in half lengthways and hollow them out. Keep the flesh you have removed for later

Place them on a baking tray, hollow side up, and brush them with oil

Bake for 20 minutes in a moderate oven until lightly golden

Finely chop the aubergine flesh. Sauté the shallots and garlic in olive oil in a frying pan. Add the aubergine and cook until the flesh has reduced in volume (5 minutes)

Mix with the chopped herbs and quinoa, then fill the aubergines. You can put everything back in the oven for 5 minutes.

Add the Tomat'apero granola and the sauce

Enjoy while still warm!

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