Ingredients
Scale
- 2 large eggplant
- 2 teaspoons ground coriander
- 5oz (150g) quinoa
- 1 bunch flat leaf parsley, leaves picked
- 6–8 tablespoons natural yoghurt
- large handful pine nuts, toasted
Instructions
- Preheat oven to 400F (200C). Halve eggplant lengthwise then score the cut side by cutting in a chunky crisscross pattern. Place cut side up on a baking tray. Drizzle generously with olive oil and scatter over the ground coriander and a little salt and pepper.
- Bake eggplant for 40 minutes or until very tender.
- While the eggplant is cooking, bring a pot of water to the boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until quinoa is just tender. Drain and toss with the parsley leaves.
- When the eggplant is cooked, scatter over the quinoa parsley mixture. Drizzle with yoghurt and finish off with the pine nuts.
- As a dairy free/vegan option you could make a tahini sauce to replace the yogurt by combining equal quantities of tahini, lemon juice and water. For meat lovers, go ahead and brown some ground lamb or beef in a pan and scatter over the quinoa.