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.