These stuffed baby aubergines are full of flavor and would be great as a vegan finger food. When you mix quinoa, cherry tomatoes, and fragrant basil, you get a delicious filling that goes well with the soft aubergine shells.
Ingredients: 8 baby aubergines. 1 cup cooked quinoa. 1 cup cherry tomatoes, halved. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh basil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 2 tablespoons olive oil.
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Prep Time: 20 minutes
Cook Time: 25 minutes
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