Ingredients
Units
Scale
- 2 eggplants
- 4 tbsp extra-virgin olive oil
- 1 tbsp tomato puree
- 1 red onion, chopped
- 1 cup pine nuts
- 1 /2 tbsp grated garlic
- salt
- 1/4 tsp cumin powder
- 1 1/2 cups water
- 1 veggie stock cube
- 1/2 cup quinoa
- 1/2 lemon juice
- 6 tbsp chopped coriander
- 3 tbsp chopped mint
Instructions
- Roasted Eggplants: Preheat oven to 180°C/350°F (160°C fan). Slice eggplants in half, and gently score the flesh of the eggplant diagonally, then the opposite way. Brush with 1 tbsp of olive oil and the tomato puree. Sprinkle with salt and roast for 35-45 minutes. Brush the flesh side with 1 tbsp of olive oil, and carefully flip. Roast for another 15-20 minutes.
- Herby Quinoa: Heat 2 tbsp oil in a pot over medium heat. Add in the pine nuts, red onion and garlic. Mix in the ground cumin and salt. Pour in the water, add in the stock cube and quinoa. Bring to a boil, cover with a lid, and then simmer for 15 minutes. Turn the heat off and allow to rest with the lid on for a further 10 minutes. Remove the lid, and mix in the chopped coriander, chopped mint and lemon juice.
- To serve, transfer herby quinoa onto a serving dish/bowl. Place the roasted eggplants on top. Garnish with pomegranate seeds, plant-based feta cheese and more fresh herbs. Enjoy warm!