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

Welcome to our Batch Cooking Mini Week! This week we have prepared three delicious new dishes for you that will bring the holiday feeling straight to your home. The basis of 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 out with batch cooking and want to learn more about the topic? Then take a look at our Batch Cooking Basics article. We have summarized all the most important tips and tricks for you here. In our ebook you will find everything you need for Prep Day and a practical shopping list so that you are well prepared.

On day 1 we start with a special Mediterranean taste experience: discover our irresistible combination of juicy eggplant and a spicy Romesco quinoa filling. Get inspired:

Already prepared ingredients

Before we dive into the preparation, let's take a look at the prepared ingredients from your batch cooking prep day. We've described how to prepare your prep day efficiently in our batch cooking ebook . You can also find other delicious weekly plans here.

• Romesco sauce in the Ripple Jar 0.4L 

The recipe: Baked eggplant with romesco quinoa filling

Now for the heart of this post – the recipe for our juicy baked eggplant with a spicy romesco quinoa filling.

What you need:

• 2 eggplants
• 1 small shallot
• 1 clove of garlic
• 1/4 Romanesco sauce
• 2 tablespoons tahini

• 10 tablespoons cooked quinoa
  

  fresh herbs in a zip bag
  sunflower seeds

And this is how it works:

1. Preparation : Preheat the oven to 180°C. Halve the eggplants and hollow them out slightly. Roughly chop the flesh and set aside. Place the eggplant halves on a baking tray.
2. Shallot and garlic: Peel and finely chop the small shallot and the garlic clove.
3. Prepare the filling: Heat some olive oil in a pan and fry the shallot and garlic until soft. Add the chopped eggplant flesh and fry until soft.
4. Quinoa-Romesco Mix: In a bowl, mix the pre-cooked quinoa with the Romanesco sauce and tahini. Add the fried shallots, garlic and eggplant flesh. Season with salt and pepper. The mix of lemony freshness and salty aroma in the Romesco sauce is the perfect base for this filling and gives the dish its special taste.
5. Filling: Fill the quinoa-romesco mixture evenly into the eggplant halves.
6. Baking: Bake the stuffed eggplants in the preheated oven for about 20 minutes, until golden brown and heated through.
7. To serve: Take the baked eggplants out of the oven and sprinkle with chopped fresh herbs and sunflower seeds. Add a dash of olive oil if desired.

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