Stuffed Eggplant with Tomato Ragout

Filling:

1. First, let’s start with the quinoa for the filling. This is cooked in the vegetable stock.
2. Then mix in the tomato paste and ajvar well and fold in the spinach. (I had frozen spinach, which I defrosted in hot quinoa.) Set aside for the time being.

Tomato ragout:

1. Peel and dice the onions, fry in the oil until they start to color.
2. Peel and finely dice the carrot. Add to the onions and fry for 3-4 minutes.
3. Clean and finely dice the paprika, peel and finely chop the garlic. Put both in the pan and fry until the garlic no longer smells raw.
4. Add the Tex-Mex spice mixture and mix in, leave to stand a little heat. (If you don’t have this spice or don’t like it so spicy, you can simply use 1 teaspoon paparika powder, a little pepper and 0.5 teaspoon cumin.)
5. Now add the tomatoes and bring to the boil. Simmer on medium heat for 5 minutes, then season with salt / herb salt.
6. Pour the ragout into a small baking dish and set aside for a moment.

Prepare eggplant

1. Wash the aubergine and peel off the leaves on the stem, just shorten the stem, do not cut it off completely.
2. Now halve the aubergine lengthways and cut into the cut surfaces in a diamond shape.
3. Slowly fry the aubergine halves in a little oil on both sides (cut surface and skin side) until the flesh is soft.
4. Take the aubergine out of the pan and place the cut surface up in the tomato ragout. Lightly press the pulp in the middle and pour in the prepared quinoa.
5. Bake at 180 ° top / bottom heat for about 30 minutes.

finish

1. Sprinkle with chopped parsley and serve hot.