Tuna and Quinoa Stuffed Aubergines

Here are the ingredients you need

• 2 aubergines
• Quinoa
• 2 cans of tuna in extra virgin olive oil
• Oregano
• Pink salt
• Black pepper
• Low-fat lactose-free grated cheese

Method

1. 1Cook the quinoa in plenty of boiling water for 18 minutes.
2. 2Meanwhile, roast the aubergines in the oven at 180ºC for about 30 minutes (you can also microwave them for 10 minutes if you prefer).
3. 3Once the quinoa is cooked, transfer it to a sieve and rinse with cold water to stop the cooking. Drain thoroughly.
4. 4When the aubergines are cooked through, let them cool slightly so you can scoop out the flesh using a teaspoon, being careful not to tear the skins.
5. 5Finely chop the aubergine flesh with a knife and place it in a bowl.
6. 6Add a few spoonfuls of the cooked quinoa, the canned tuna, oregano, and salt and pepper to taste into the bowl.
7. 7Stuff the aubergine skins with the mixture and top with a little grated cheese.
8. 8All done! Our TUNA AND QUINOA STUFFED AUBERGINES are ready to enjoy.

Extras

1. 1If you're making this stuffed aubergine recipe for meal prep, store them with the cheese unmelted. When ready to eat, pop them in the microwave for a few minutes and that's it: a hot meal with freshly melted cheese.