I created this recipe because I wanted to make a dish with quinoa and I always liked this Indian style creamy rice with lots of different spices, nuts and raisins. The dish has a really rich taste and it turned out to be unexpectedly well 🙂
Ingredients (for 4 portions):
- 2 aubergines
- 2 carrots
- 1/2 zucchini
- 1 red onion
- 2-3 hands of raisins
- 1 cup couscous
- 1 cup quinoa (I used red quinoa)
- 1 hand full of almonds
- 1 hand full of cashew nuts
- 1/2 package of cream cheese (about 120 g)
- 4 tablespoons of yoghurt
- a bit of almond milk
- olive oil
- spices: mint, saffron, cinnamon, cardamom, ginger, sweet red pepper, cumin, chilli, pepper, nutmeg, clove, salt (all grounded, except mint and saffron)
- for decoration: feta cheese, almond slices
for the sauce:
- 500 g of yoghurt
- 4 tablespoons of dry mint
First cut the aubergines into halves (vertically), cut the inside meat crosswise (without cutting the skin) and sprinkle some salt to dehydrate the aubergines. Let them rest for half hour and quit the excess water. Carve out the meat and cut it into small cubes.
While you let the aubergines rest, you can already put on the quinoa and boil it for around 20 minutes. Pour 1 cup of boiling water over the couscous (amount 50:50), add some salt and let it set while stirring from time to time to loosen it. Also soak the raisins in hot water and let them rest.
Fry the aubergine halves in a pan with some olive oil for 4 minutes.
For the filling slice the onion and fry it together with the aubergine meat in a pan with olive oil for 4 minutes. Grate the carrot finely, cut the zucchini into small pieces and add both to the pan. Take the raisins out of the water and add them as well. Fry for another 5 minutes. Slice the almonds and add them together with the cashews (you can crumble them with your hands). Add the couscous and the quinoa and spice with the spices from the ingredients (I recommend to use kind of a lot, there are also special premixed spices that contain some of the named spices, for example I used the spice mix ‘baharat’ but you can also mix everything as you desire, around the same amounts (except for saffron, there you just need a fingertip, and mint around 1 teaspoon). To make it creamy, add the cream cheese, yoghurt and some milk until the consistence is nice and creamy, not liquid, but not too dry either.
Fill the aubergine halves with the filling, decorate them with feta and almond slices if desired and bake them in the preheated oven for half an hour in 180°C.
For the sauce, mix yoghurt with mint and salt. Serve the aubergine halves together with the sauce. Enjoy! ♥
Before and after baking: