Hello everybody! It has been some time since I posted the last recipe on Tastes Like Green Spirit. Even though I had decided to write regularly when the blog was “founded”, life doesn’t always if never happen the exact way you imagined it in your plans. But I thought these oven grilled lemon quinoa eggplants would be a great come back 🙂
In addition to blogging, I still have my job as a freelance translator, which recently demanded an above-average level of my attention (which is actually good: D, because this here is more a hobby and with the translations I earn the money for the ingredients for the recipes I cook on Tastes Like Green Spirit.
But then there was another thing in between that made it impossible for me to cook something new because I did not have a kitchen.
I spent two weeks in Bali for yoga. No, I didn’t take two weeks off and ran away from work. I just took my translations to another place to do them.
That’s the beauty of working independently of location. The weather in Dusseldorf was too dark for me, too exhausting and too boring. When it gets cold and dark, I always feel like a summer flower placed in a dark room with no windows, slowly freezing and drying up and gradually losing all my life energy. Before I started to vegetate like a sad flower, I quickly took two precautionary measures: yoga and sun.
Yoga always fills me with new energy and cleans up my mind, so that I can concentrate on the essential things again with new strength. That’s why I decided to combine the pleasant with the useful and just moved my work to a sunnier place. The flight to Denpasar was booked quickly and I found a great place to stay and to do yoga, the Desa Seni Resort. It’s a wonderful place to unwind, eat delicious and healthy food all day and enjoy first class yoga lessons. Even if it is a bit far away, I have chosen this place as my personal “sanatorium” to get new strength and regeneration. Luckily my cousin and her family live right around the corner, so that this 24-hour-journey including taxi rides and stop-overs were even more worth it.
But even if you have no family there, it’s of course worth going there :). The resort has its own garden where they grow fresh vegetables, herbs and cabbage. There are several yoga shalas, you can do yoga up to four times a day, have a massage or just hang out by the pool and read.
During that time, I was able to calm down a bit and finished editing the pictures for the latest recipe. It’s an eggplant dish which I got the inspiration for at Desa Seni. Almost every day, I enjoyed a delicious vegan aubergine parmigiana with eggplants from their veggie garden.
Wait until you try the oven grilled lemon quinoa eggplants…you’ll love them 🙂
The recipe is extra suitable for everyday, because it still tastes great when warmed up the next day.Print
1 garlic clove
1 cup of quinoa
1 tsp cumin
1 orange, juice and zest
1 lemon, zest
5-6 tablespoons of avocado oil or olive oil
- Wash the eggplants, cut them in half and gently scrape them out with a spoon. Set the flesh aside and do not throw it away.
- Preheat the oven to 200 °C/ 392 °F hot air and rub the eggplant halves with oil, salt and pepper from all sides. Distribute eggplant halves evenly on a baking tray and bake on a medium rack in the oven for approx. 20 minutes.
- Meanwhile, wash the orange and lemon, rub off the zest with a grater and squeeze out the juice. Peel the carrots and garlic, crush the garlic and grate the carrot.
- Cook quinoa in a saucepan with water and a little salt (this shouldn’t take longer than 15 minutes).
- Finely chop the inside of the eggplant. Heat some oil in a pan, lightly sautée the garlic, add eggplant flesh, the carrots, and some salt and pepper.
- Pour some oil into a corner of the pan, roast the cumin on medium heat, when you can smell its flavor, mix with the vegetables.
- Add prepared quinoa, chop the parsley, fold in and season with orange juice, lemon and orange zest. If necessary, add again some salt and pepper.
- Take the eggplant out of the oven and fill it with the quinoa mixture, using a tablespoon. Put back into the oven for 15-20 minutes.
- The stuffed eggplant tastes great with a fresh spinach or kale salad!