Baked aubergine and puffed quinoa

(For 4 portions)

• ½ punnet Zorri Cress
• ½ punnet Shiso Purple
• ½ punnet Garden Cress
• ½ punnet Vene Cress 
• ½ punnet Mustard Cress
• ½ punnet Kyona Mustard Cress
• ½ punnet Tahoon Cress
• 2 medium aubergines
• 50gr mix of quinoa and bulgur wheat 
• 40gr mini red peppers in brine 
• 40gr mini yellow peppers in brine 
• 2 tbsp olive oil
• 4 small pinches white ground pepper
• Rapeseed oil for frying

• Slice the aubergines lengthways, place each half face up in a baking tray and drizzle them with olive oil. Also season them with the ground white pepper.
• Place a non-sticking baking paper on top of the aubergines and bake them in a baking tray, with another baking tray on top, at 220°C for 15-20 minutes.
• Meanwhile, slowly heat the rapeseed oil (not too hot) and fry the quinoa and bulgur mixture. Fill a sieve, then immerse it in the oil to do this. That is a good way to do it.
• Once cooked, spread the puffed quinoa and bulgur mixture evenly over each aubergine, then add the freshly cut cress and the mini peppers.
• Serve.

Recipe: Franck Pontais