BAKED EGGPLANT AND QUINOA.

Ingredients.....2 eggplants,1 tbs of canol / rice bran oil, 2 tbs of minced garlic, 150 gm of quinoa, 375 ml of vegetable stock, 1/2 tsp of salt , 1 tsp of cracked black pepper, 60 gm of pine nuts, fresh parsley to garnish. Preheat your oven to 220 deg C. Line an oven tray with baking paper. Place the egg plants on the baking tray and place in the heated oven. bake for 15 minutes or until soft. Remove from the oven and allow to cool slightly. Cut each eggplant in half lengthwise and scoop out the flesh, leaving a border so they hold their shape. Finely chop the eggplant flesh. Heat the oil in a large pan over a medium / high heat. Add the garlic and cook stirring until fragrant. Add the quinoa, stock, salt and pepper, stirring through. Reduce the heat to low, cover and cook for 15 minutes until quinoa is tender. Add pine nuts and eggplant flesh and stir to combine. Divide the quinoa mixture equally among the four eggplant skins. Garnish with parsley and serve.