Aubergines stuffed with quinoa,smoked tofu and black beans.

This was one of those quicky dinners turned good...
For two...
Cut two aubergines in half ,place on a baking tray with a dizzle of olive oil and whack them into a hot oven(250c),turning occasionly until soft and browned underneath...
Meanwhile defrost tomate sauce(see January blog)and a hand full of frozen black beans(or fresh or other cooked beans)and let them simmer in a saucepan.
I added a wee bit of dried tarragon because I,m growing it this year and need to start playing with it, as I know little or nowt about this herb. The only way to get to know a herb is by experimenting and tasting.

In a frying pan I fried some diced smoked tofu until crispy.At the end I put a splash of soya sauce,put a lid on it for spatter relief and let it cook for a minute more.(this soya smoked tofu is great for pizzas rissottos et al)

In another saucepan I cooked some quinoa.Wash it well first then boil in ample water until soft.I saved some for my wee baby(9 months old on the 3rd)as its high in protein,calcium and iron.
Mix the tomatoe beany mixture with the tofu,
quinoa,some chopped parsley, fried garlic and a splinkering of smoked paprika.

When the aubergines are done...scoop out a small bit of the flesh...mix with lemon juice(a squeeze),crushed garlic(to taste),coriander powder(a pinch), tahini(as you wish) ,olive oil,water, salt and pepper.This is the sauce done.hurragh!

Spoon the quinoa tomatoe mixture into the aubergines and serve with the above sauce.ummm
We ate these with a simple mixed leaf salad with balsamic vinegar,olive oil salt and pepper...also ummmm