Ingredients

Preparation

1. Rinse quinoa hot. Bring 5 dl vegetable bouillon to boil in a pan, add quinoa and simmer 10 minutes. Let mix swell for 10 minutes at very low heat.
2. During this time, halve the eggplants, cut the pulp up to an edge of about 0.8 cm. Cut the extracted pulp into very small cubes and let swell 15 minutes along with the quinoa. Then remove the pan from the heat and let the quinoa aubergine mixture cool down.
3. Brush the halved aubergines generously with olive oil, salt, and bake for about 20 minutes at 180 degrees.
4. Chop the Sännächäs and the tomatoes and add to the quinoa.
5. For the sauce, press the garlic clove, chop the herbs and mix both with apple balsam, olive oil, salt and pepper to a sauce. Mix these with the quinoa mixture and fill the warm aubergines with it. En Guete! Enjoy your meal!