Ingredients
- 2 aubergines
- 1 bulb of fennel
- 50ml olive oil, plus more for drizzling
- 2 cloves of garlic
- sprig of rosemary, finely chopped
- 100g n’duja, chopped
- 6 dried apricots, chopped
- 150g quinoa (tricolore of possible)
- 450mls lightly salted water
- squeeze of lemon
- Half the aubergines, then carefully cut out the flesh as best you can with a vegetable knife, leaving a 1cm-thick shell.
- Chop the flesh into fine dice, then trim and dice the fennel the same size.
- Put the olive oil, garlic and rosemary into a pan and cook for two minutes, then add the aubergine and the fennel.
- Cover and cook over a medium heat until everything starts to soften (about 15 minutes) stirring occasionally, taking care that it doesn't colour.
- Add the n'duja and the apricots, cook for a further 10 minutes, season and set aside. It should all be melting and glossy.
- Meanwhile, cook the quinoa in the water for 12 to 15 minutes, until just soft.
- Drain any excess water off then add to the aubergine then season.
- Drizzle a little olive oil over the raw aubergine shell and season.
- Stuff the mixture into the aubergines (at this point you can put them into the fridge until needed)
- Set the oven to 185 degrees.
- Bake the aubergines for 30 minutes until the top gets a little crisp and the skins are cooked.
- Serve with a squeeze of lemon and a little salad.
