- 1 vanata
- 70 gr white quinoa
- 1 clove of garlic
- 3-4 peeled tomatoes from the can
- 2 tablespoons olive oil
- 1 tablespoon Parmesan cheese
- dried basil
Method of preparation:
We wash the eggplant, we cut its tail and we cut it in half. With a spoon we take it out of the core, keeping an edge of about 1 cm. We sprinkle salt and we leave it aside. .
Wash the quinoa well and boil it in 150 ml of water over low heat until it absorbs all the juice.
In a frying pan, heat the olive oil. Put the finely chopped garlic, the drained eggplant cubes, then the diced tomatoes.
Lower and mix with quinoa, salt, pepper, basil and grated Parmesan cheese.
Place the eggplant halves in the Crock-Pot bowl after draining and fill them with the quinoa mixture.
Pour a cup of water into the bowl, place the lid on and turn the appliance on High for 3 hours.