Inspired by South tyrol: Sun-dried-tomato-filled aubergine

Sun-dried tomatoes are a very precious good indeed. On the one side, they boost an amazing flavour, on the other side, they cost a lot more than the normal, fresh ones. 

In the beginning of August, I went to South tyrol which is a former part of Austria, nowadays it’s Italian. (Travel report follows!) It was very funny for me to see how Austrian traditions, landscape and dishes were mixed with Italian language. Yet, it was a marvelous mix, a perfect example of what the future, globalized world is going to look like. Impressive mountain ranges, romantic chalets and lush, green meadows stretch for miles. We were enchanted.

One day, we went to Bozen’s farmer’s market and there I saw them: Wonderful Italian sun-dried tomatoes, much cheaper than in my home country. I immediately bought one kilogram of them!

Although we are proud possessors of approximately ten cherry tomato plants that endow us highly in summer season, we have already eaten half of the sun-dried tomato parcel.

I guess that tells everything.

Aubergine, filled with quinoa and sun-dried tomatoes
Print recipe
It's strongly recommended to serve the aubergine alongside with small oven tomatoes since you have the heat on anyway. It's good to have all in one. By the way, I like them plain, without the often used sugar, but this decision is fully up to you. What I pulled out of the aubergine, I first baked, then I blended it for a puree as side dish. Yet, I did too much flavouring. I advise you trying it with nutmeg or garlic (I didn't. That was maybe the problem.)
Servings
4
Servings
4
Aubergine, filled with quinoa and sun-dried tomatoes
Print recipe
It's strongly recommended to serve the aubergine alongside with small oven tomatoes since you have the heat on anyway. It's good to have all in one. By the way, I like them plain, without the often used sugar, but this decision is fully up to you. What I pulled out of the aubergine, I first baked, then I blended it for a puree as side dish. Yet, I did too much flavouring. I advise you trying it with nutmeg or garlic (I didn't. That was maybe the problem.)
Servings
4
Servings
4
Ingredients
For the stuffed aubergine
For the cherry tomatoes
Servings:
Instructions
  1. Start cooking the quinoa. Preheat the oven to 180 degrees. Cut the aubergines into halves. Pull the inside out and put it into a separate heat-resistant vessel. The hollowed aubergines into another. Then put both of them into the oven. Put the cherry tomatoes into a heat-resisting vessel and drizzle with olive oil. Cut the sun-dried tomatoes, artichokes and fresh herbs into thin slices, maybe also the capers if they are big ones. Mix everything with the pesto and the cooked quinoa. Season with salt & pepper. Remove the hollowed aubergines from the oven, fill them with the quinoa mix. Put them, together with the cherry tomatoes, back into the oven and bake for about 20-30 minutes. Cut the feta cheese into cubes or crumbles. Spread it over the stuffed aubergines while they are still baking. Remove the aubergine leftovers from the oven and blend them together with one tbsp of olive oil, 1 garlic clove, herbs and a splash of lemon juice. Or try an alternative recipe. Enjoy!
Recipe Notes

The instructions for the aubergine puree differ from the one I used, so don't worry!

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