Batch Cooking Mini Week | Day 1: Baked Eggplant with Romesco Quinoa Stuffing

Welcome to our Batch Cooking Mini Week! This week, we've prepared three delicious new dishes for you that will bring that holiday feeling right to your home. The base for all three recipes is fermented salted lemon. Thanks to this, all dishes get a very special aroma. You can find out how to prepare your fermented salted lemon here.

Are you just starting with batch cooking and want to learn more about it? Then feel free to check out our Batch Cooking Basics article beforehand. Here we have summarized all the most important tips & tricks for you. In our ebook, you'll find everything you need for prep day and a practical shopping list to ensure you're well-prepared.

On day 1, we start with a special Mediterranean taste experience: Discover our irresistible combination of juicy eggplants and a flavorful Romesco quinoa filling. Let yourself be inspired:

Before we dive into preparation, let's take a look at the ingredients prepared from your Batch Cooking Prep Day. We've described how to prepare your Prep Day efficiently in our Batch Cooking Ebook. Here you'll also find more delicious weekly meal plans.

• Romesco sauce in the Ripple Jar 0.4L

Now for the heart of this post - the recipe for our juicy baked eggplant with a flavorful Romesco quinoa filling.

What you need:

• 2 eggplants
• 1 small shallot
• 1 clove of garlic
• 1/4. Romesco sauce
• 2 tbsp tahini

• 10 tbsp cooked quinoa
  

  fresh herbs in a zip bag
  sunflower seeds

 Here's how to do it:

1. Preparation: Preheat oven to 180°C. Halve the eggplants and scoop out a little of the flesh. Roughly chop the flesh and set it aside. Place the eggplant halves on a baking sheet.
2. Shallot and garlic: Peel and finely chop the small shallot and garlic clove.
3. Prepare filling: Heat a little olive oil in a pan and sauté the shallot and garlic until soft. Add the chopped eggplant flesh and fry until soft.
4. Quinoa-Romesco mixture: In a bowl, mix the pre-cooked quinoa with the Romesco sauce and tahini. Add the sautéed shallots, garlic, and eggplant flesh. Season with salt and pepper. The mix of citrus freshness and salty aroma in the Romesco sauce is the perfect base for this filling and gives the dish its special flavor.
5. Filling: Evenly fill the eggplant halves with the quinoa-Romesco mixture.
6. Baking: Bake the filled eggplants in the preheated oven for about 20 minutes, until golden brown and heated through.
7. Serving: Remove the baked eggplants from the oven and sprinkle with chopped fresh herbs and sunflower seeds. If desired, drizzle with a splash of olive oil.

On day 2, aromatic oyster mushrooms await you, rounded off with tempting Ras el Hanout and a refreshing salted lemon yogurt dip. Good luck with the recipe and enjoy your first batch cooking day.