November 17, 2020

Stuffed Aubergines

November 17, 2020/ Victoria Adams

1 aubergine, halved lengthways + scored

1 tsp chilli flakes

olive oil

1 tbsp Harissa paste or pesto

½ cup quinoa, cooked

1 tbsp pine nuts

1 tbsp mixed herbs

sun-dried tomatoes, chopped

½ cup spinach

goats cheese

1. Drizzle oil + salt over aubergine + roast at 220C for 30 - 40 mins or until soft.

2. Meanwhile stir sun-dried tomatoes (+1 tsp oil from the jar) with quinoa, harissa + mixed herbs and heat in pan. Stir in spinach.

3. Scoop out aubergine flesh (be careful, keep the skin intact) + stir flesh with quinoa.

4. Fill aubergine skins with quinoa mixture, top with pine nuts, chilli + cheese and return to oven on 180C for 10-15 minutes.

Victoria Adams

Victoria Adams is a yoga teacher, classically-trained and raw food chef, Health Coach, published author and PT. She teaches beginners through to advanced, always coming from the mindset that the body can do amazing things when it learns how. She has worked with elite sportsmen and women including highly-decorated British Olympians. Influenced by Yin Yoga and Ashtanga, do not expect a “style“ of yoga, just come along and learn something you didn’t know about yourself or your body before. Strong and mindful flow.