2 eggplant, cut into ½ cm slices lengthways

3 tbsp olive oil

140g quinoa

2 celery stalks, finely chopped

1 tbsp garlic infused oil

300g cooked pumpkin

400g can chopped tomatoes

½ small pack basil leaves

125g ball of mozzarella, torn


Heat oven to 220C/200C fan/gas 7.

Brush both sides of the eggplant slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once.

Cook the quinoa following pack instructions.

Heat the remaining oil in a large frying pan. Tip in the celery and cook until soft.

Stir though the pumpkin and the tomatoes, plus ½ can of water.

Simmer for 10-15 mins until the sauce has thickened.

Stir in the quinoa, basil and seasoning.

Spoon a layer of quinoa into a small baking dish.

Top with eggplant slices and repeat, finishing with a layer of eggplant.

Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Layered eggplant & quinoa bake
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