Eggplant stuffed with tomatoes and apricots
Quinoa has a high content of high-quality proteins, at the same time does not contain gluten.
It is rich in manganese, magnesium, calcium, iron, copper, phosphorus. Quinoa should cook so that the grains become slightly translucent. This is a great replacement for groats and rice. You can get this product in healthy food stores.
Cut eggplant in half lengthwise and cut out the middle. Halves sprinkled with lemon juice, add salt and pepper.
In the pot I mingled almonds, parsley, tomatoes, apricots and herbs and zucchini squash, add glass of water and simmer on a small fire.
At this time in the second pot, cook quinoa.
Blend tomatoes, add cooked quinoa and mix it all thoroughly.
Stuffing put on the eggplant halves and put to the oven.
Bake for 30 minutes at 200 Celsius degrees.
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