Red dressed eggplants

After blue and green, red is my third favourite colour...so, why don't use it  in the kitchen as well? I believe that food should be attractive also for the eyes, don't you? Here you are another gluten free recipe for all quinoa lovers! And if you're not, nevermind...you will be!

INGREDIENTS:

2 long eggplants

100 gr red quinoa

1 handful dried tomatoes

1 celery stick

1 garlic clove

1 tsp capers

2 tbs extra virgin olive oil
himalayan pink salt and chopped parsley (as needed)

PROCEDURE:

Rinse quinoa very well and soak it for half an hour. Meanwhile, cut the eggplants, remove the pulp and bake them for 40 minutes at 150° Celsius degrees. Mince garlic, capers and celery and stir fry with 2 tbs olive oil, then add the eggplants' pulp and cook for about 10 minutes over low heat. When it's done, blend it with dried tomatoes and set aside. In the same pan cook the quinoa with double quantity of water and a pinch of salt for 15 minutes, then mix it up with the cream and some chopped parsley. Fill in the eggplants and serve them warm or even cold.