Not solely is consuming recent, seasonal substances good for you, it’s good for the planet, too. Clearly, what’s recent and native will rely upon the place you might be, however in my e book Eat Lovely I’ve loads of strategies to get you began with skin-friendly meals and wholesome recipe concepts for spring, summer time, autumn and winter. Aubergine (or eggplant, in case you’re within the States!) is a superb spring favorite and has a lot of well being advantages. Aubergine accommodates flavonoids whose antioxidant properties assist counteract the indicators of ageing in addition to selling coronary heart well being. The tastiest technique to get your consumption this season? With my scrumptious baked aubergine recipe, after all!

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Baked Aubergine

1. Preheat the oven to 210 °C/190 °C fan.
2. Place the aubergines, lower aspect up, on a baking tray. Drizzle with oil and bake for 20 minutes or till tender.
3. In the meantime, place the quinoa in a pan and add the inventory dice and 360ml of water. Carry to the boil, scale back the warmth and simmer for 20 minutes. Prepare dinner coated for the final 5 minutes to make the quinoa sticky.
4. When the aubergines are performed, scoop out the insides, leaving the skins on the tray. Switch the flesh right into a meals processor and add the shallots.
5. Put the spinach and garlic in a sieve and pour boiling water over to blanch. Add to the meals processor and whizz till clean. Place in a bowl and stir within the quinoa.
6. Grate the Parmesan into the quinoa combine earlier than spooning again into the aubergine skins. Bake for one more 5 minutes or serve instantly.

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