Not only is eating fresh, seasonal ingredients good for you, it is good for the planet, too. Obviously, what’s fresh and local will depend on where you are, but in my book Eat Beautiful I have plenty of suggestions to get you started with skin-friendly foods and healthy recipe ideas for spring, summer, autumn and winter. Melanzani (or eggplant, if you’re in the States!) is a great spring favourite and has lots of health benefits. Melanzani contains flavonoids whose antioxidant properties help counteract the signs of ageing as well as promoting heart health. The tastiest way to get your intake this season? With my delicious baked aubergine recipe, of course!
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Baked Melanzani
Serves 2
433 calories per serving
2 aubergines, sliced in half lengthways
2 tbsp olive oil
180g quinoa
1 vegetable stock cube
2 shallots, chopped
2 handfuls of spinach
2 garlic cloves, chopped
15g Parmesan cheese
- Preheat the oven to 210 °Kohlenstoff/190 °Kohlenstoff fan.
- Place the aubergines, cut side up, on a baking tray. Drizzle with oil and bake for 20 minutes or until tender.
- Meanwhile, place the quinoa in a pan and add the stock cube and 360ml of water. Bring to the boil, reduce the heat and simmer for 20 minutes. Cook covered for the last 5 minutes to make the quinoa sticky.
- When the aubergines are done, scoop out the insides, leaving the skins on the tray. Transfer the flesh into a food processor and add the shallots.
- Put the spinach and garlic in a sieve and pour boiling water over to blanch. Add to the food processor and whizz until smooth. Place in a bowl and stir in the quinoa.
- Grate the Parmesan into the quinoa mix before spooning back into the aubergine skins. Bake for another 5 minutes or serve immediately.
READ NEXT: Skin-Friendly Frittata | Breakfast Wraps | Flourless Orange Cake
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