Eating fresh, seasonal ingredients isn’t just good for you; it’s also good for the planet. Depending on where you live, you can find fresh and local produce that’s perfect for your health. In my book, Eat Beautiful, I share lots of ideas for skin-friendly foods and healthy recipes tailored for each season: spring, summer, autumn, and winter.
One spring favorite is aubergine, also known as eggplant in the States. Aubergine is packed with flavonoids, which have antioxidant properties that can help fight signs of aging and support heart health. A delicious way to enjoy aubergine this season is by trying out my baked aubergine recipe.
Here’s the recipe for Baked Aubergine that serves 2 people with 433 calories per serving:
Ingredients:
- 2 aubergines, sliced in half lengthways
- 2 tbsp olive oil
- 180g quinoa
- 1 vegetable stock cube
- 2 shallots, chopped
- 2 handfuls of spinach
- 2 garlic cloves, chopped
- 15g Parmesan cheese
Instructions:
- Preheat the oven to 210°C/190°C fan.
- Place the aubergines, cut side up, on a baking tray. Drizzle with oil and bake for 20 minutes or until tender.
- In a pan, cook the quinoa with the stock cube and 360ml of water. Simmer for 20 minutes, ensuring it’s sticky in the last 5 minutes.
- Once the aubergines are cooked, scoop out the insides and transfer the flesh into a food processor. Add the shallots.
- Blanch the spinach and garlic by pouring boiling water over them in a sieve. Add them to the food processor and blend until smooth. Transfer to a bowl and mix in the quinoa.
- Grate the Parmesan into the quinoa mixture and spoon it back into the aubergine skins. Bake for another 5 minutes or serve immediately.
If you enjoyed this recipe, you might also like my Skin-Friendly Frittata, Breakfast Wraps, or Flourless Orange Cake.
