2 medium eggplant, halved lengthways
2 tbsp olive oil
350g fresh spinach, washed
100g crumbled feta
150g ready to eat quinoa
6 tbsp lactose free cream
1 red chili, deseeded and chopped (optional)
50g vegetarian Parmesan -style cheese, grated
3 tbsp fresh white breadcrumb
grated zest 1 lemon
25g pine nut, toasted
2 tbsp chopped fresh parsley
Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the eggplant halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
Place the eggplant on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden.
Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
Meanwhile, heat remaining oil in a large frying pan, then add the eggplant flesh and chili to the pan and fry for a few mins
Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
Remove the pan from the heat and stir in the feta cheese, quinoa, lactose free cream and seasoning to taste.
In a bowl, mix together the gluten free breadcrumbs, lemon zest, Parmesan, pine nuts, parsley and seasoning.
Spoon the spinach mixture into the eggplant halves and sprinkle the top of each with the gluten free breadcrumb mixture.
Return to the oven and cook for 10-15 mins until the topping is golden.
Recipe adapted from: Good Food