Aubergine, Quinoa, Feta and Fresh Herbs

Serves 4

·         2 aubergines

·         cooking salt

·         1 tbsp olive oil

·         200g quinoa

·         2 tbsp pine nuts

·         80g cherry tomatoes, chopped

·         1 tbsp chopped chives

·         1 tbsp chopped parsley

·         150g feta cheese, crumbled 

·         sea salt and freshly ground black pepper to garnish

Method   

Preheat oven to 200°C/Gas mark 6. Cut the aubergines lengthways into 1.5cm thick strips and lay on a baking tray. Sprinkle with salt and leave for 15 minutes. Rinse the aubergine slices well under cold water and pat dry. Lightly oil a couple of large baking trays and the lay the aubergine slices in rows. Dribble with a little olive oil and place in the oven to cook until tender for about 15 minutes. Meanwhile place the quinoa in a pan with twice the volume of water and bring to the boil. Reduce the heat and simmer the quinoa for 8 minutes or until just tender.  Drain the quinoa and place in a bowl with the remaining ingredients. Season well.

When the aubergine slices are tender and beginning to turn golden brown remove from the oven and spread a tablespoon of quinoa mixture on the top of each aubergine slice. Return the aubergine slices to the oven and cook for a further 10 minutes.  Serve the aubergine hot from the oven.