If I tell you that this dish is a real discovery, I’m not exaggerating in the slightest. This recipe for quinoa with aubergine and sweet potato en papillote is as simple as it is complete, and gives us a different way to cook quinoa while enjoying all the flavour of the ingredients that accompany it.
Nutritious and balanced, this delicious recipe practically cooks itself, thanks to the many benefits of cooking en papillote. And there is no better or healthier ally for the job than the Emile Henry "Papillote" ceramic baking dish. As well as being handcrafted from Burgundy clay, it is free from lead and cadmium, and is just as efficient in the oven as it is beautiful on the table.
Here is the recipe for quinoa with aubergine and sweet potato en papillote for you to enjoy. You’ll see just how tasty the result is and, when you lift the lid, it smells absolutely wonderful!
Ingredients
- 1 aubergine (approx. 250 g)
- 1 sweet potato (approx. 500 g)
- 120 g quinoa
- 180 ml vegetable stock (very hot)
- 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small piece of fresh ginger (about 1 cm), finely chopped
- 5 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Tahini (one or two tablespoons)
- Juice and zest of half a lemon
- A few fresh mint and coriander leaves
- Seeds from 1/2 a pomegranate
- 1 spring onion, thinly sliced
Method
- Preheat the oven to 200 ºC.
- Place the quinoa in your Emile Henry "Papillote" ceramic baking dish and pour over the very hot vegetable stock.
- Place the chopped garlic, onion and ginger in a bowl with 3 tablespoons of extra virgin olive oil. Stir well to combine. Set aside.
- Cut the sweet potato into large cubes and set aside.
- Cut the aubergine in half and, using a sharp knife, score the flesh in a diamond pattern without cutting all the way through.
- Place the sweet potato pieces and aubergine on top of the quinoa and drizzle with the remaining oil.
- Add the onion, garlic and ginger mixture and season to taste.
- Cover the ceramic dish, place it in the oven and cook for 40 minutes.
- While it is cooking, mix the tahini, juice and zest of half a lemon, chopped mint and coriander leaves, seeds from half a pomegranate and sliced spring onion in a bowl. Set aside.
- Once the cooking time is up, remove from the oven and leave to rest, without removing the lid, for 15 minutes.
- Remove the lid and, just before serving, add the tahini mixture with the remaining ingredients. Enjoy!
