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

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