Local products01 July 2018

Recipe of the week: Quinoa with sheep's cheese, mashed eggplant and roasted tomatoes

It is time to eat aubergines, and to try other flavors, what better than to mix this vegetable with quinoa, sheep's cheese and tomatoes to accompany meat, or alone.

Credit Pxhere

Credit Pxhere


Vegetable broth:

  • onion 2 pcs
  • celery sticks 3 pcs
  • carrot 2 pcs
  • garlic 2 pcs
  • leeks 2 pcs
  • fennel ½ pcs
  • tomato 1 pcs
  • bunch of parsley 1 pcs
  • black pepper 10 pcs
  • coriander 10 pcs
  • clove 2 pcs

aubergine mash:

  • eggplant pulp 800 gr
  • poached onion 300 gr
  • olive oil 50 gr


  • quinoa 200 gr
  • vegetable broth 700 gr
  • goat cheese 300 gr (for instance "bruss")
  • bleached asparagus 1 pcs
  • French beans variety 1 piece
  • lemon peel 1 pc

[Credit blog di Masly]


  1. The vegetable broth: sauté the vegetables in olive oil and barely brown. add three liters of water, spices and cook from the boil on minimum heat, for 45 min. strain and reserve
  2. The eggplant purée: light the fire, cook the eggplant until tender. poach the onion until it is tender, without taking color. mix with the eggplant pulp and mix, adding the olive oil to form a cream. place in sleeve.
  3. The quinoa: mix the vegetable broth with the cheese, bring to 70 °. turn off and let stand 10 min, then strain. cook 200 gr of quinoa in 700 gr of sheep cheese broth for 15 to 20 min. Stretch on a plate to cool. Serving add the crushed  tomato and the basil

Judit Neuberger

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