Quorn
Try this recipe for Quorn Fillets wrapped in aubergine and mozzarella in a tomato and balsamic vinegar sauce with toasted pine nuts.
275 Cals
Per serving
Serves 4
Gluten free
Ingredients
- 224g Quorn Chicken Fillets
- 50g of pine nuts
- 2 aubergines
- 1 tsp olive oil
- 1 onion, finely chopped
- ½ teaspoon ground cumin
- ½ tsp paprika
- 1 can of tinned chopped tomatoes
- 1 tablespoon balsamic vinegar
- 80 g of mozzarella
Method
- Preheat oven to 200 º C
- Toast the pine nuts in a dry pan until they are nicely toasted
- Cut the aubergines lengthwise into cm-thick slices, grill a few minutes on each side in a hot griddle pan
- Saute the onion in the olive oil, add the cumin, paprika, chopped tomatoes and balsamic vinegar. Let the sauce boil for a few minutes, add salt and black pepper and the toasted pine nuts. Keep the sauce warm.
- Cut the mozzarella into 8 slices
- Divide each fillet horizontally, add a slice of mozzarella lengthways to the fillet and wrap with the grilled aubergine slices
- Cook the fillets in the oven for about 10 minutes. Pour over the sauce and serve with steamed green vegetables
