Stuffed eggplant with clams and quinoa with tomato salad

Shopping List for 4 adults

1 Canned Mussels 200 g natural
2 pcs. Eggplant large 340 g
1 piece. Baked potato large 300 g
1 dl Quinoa black/red/white choose for yourself
2 pcs. Tomatoes large and ripe
1 piece. Red onion large
4 cloves of Garlic
pcs. Red chili pepper mild
2 Twigs Rosemary/Thyme
4 to 6 tbsp. Virgin olive oil
2 tbsp. Oyster Sauce
Coarse salt and pepper from the mill

The tomato salad
8 pcs. Cherry tomatoes
1 piece. Red onion large
pcs. Red chili pepper mild
1 Bunch Basil
100 g Feta cheese
1 tbsp. Balsamic Glace homemade
I am an angler in Scandinavia
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Recipe No. 120
Stuffed eggplant with clams and quinoa with tomato salad
Stuffed eggplant with clams and quinoa with tomato salad

Procedure without liability: Eggplant halves longitudinally and bake for 15 to 20 minutes in oven at 225 C. Hollow out the eggplant and chop the pulp. It should be mixed with potato, quinoa, tomatoes, onions, garlic, chili pepper, rosemary and seasoned with salt and pepper afterwards.

The baking potato is peeled and cut into small cubes and cooked tender for approx. 15 minutes. Quinoa is cooked according to the instructions on the bag. Finely chop the ripe tomatoes in diced and chop onion, garlic and chili pepper.

Fry onions, garlic and chili pepper on the pan in virgin olive oil until they become clear. Turn the cooked potato tents in and turn off the heat. Now it should all be mixed with rosemary and seasoned with salt and pepper.

The filling is mixed with the mussels and distributed in the 4 hollowed-out eggplant shells, which are baked in the 225 C hot oven for 10 to 15 minutes.

Tomato salad: Cut the cherry tomatoes and red onion into boats, pick basil leaves and crumbled feta cheese over. The tomato salad is dripped with the homemade Balsamic Glace at the table.

Homemade Balsamic Glace: One bottle of red balsamic vinegar is reduced in half by boiling the vinegar in a saucepan with a large surface and without lids. It can take up to 30 minutes and it "tears" in the nose. I use my outdoor kitchen, so here are no problems. Pour the ice cream onto a scalded glass and cool it down. Store in the refrigerator.

Serving: Serve as shown in the picture above and even distribute Balsamic Glace over the tomato salad and oyster sauce over the main course.

Garnish: A little fresh basil leaves will benefit.

Drinking: A cold white wine will do wonders in the hot summer time.

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