Description
Roasted eggplant gets a flavor boost from warm spices, then its topped with fluffy quinoa and creamy yogurt. A simple, satisfying vegetarian dinner.
Ingredients
Units
Scale
- 2 large eggplant
- 2 tsp ground coriander
- 1 oz (150 g) quinoa
- 1 bunch flat leaf parsley
- 6-8 tbsp natural yoghurt
- large handful pine nuts
Instructions
- Preheat oven to 400°F (204°C).
- Halve eggplant lengthwise, score the cut side in a chunky crisscross pattern, place cut side up on a baking tray, drizzle generously with olive oil, and scatter with ground coriander, salt, and pepper.
- Bake eggplant for 40 minutes, or until very tender.
- While the eggplant is baking, bring a pot of water to a boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until tender. Drain and toss with parsley leaves.
- When the eggplant is cooked, scatter the quinoa and parsley mixture over it. Drizzle with yogurt and top with pine nuts.
- For a dairy-free/vegan option, make a tahini sauce by combining equal quantities of tahini, lemon juice, and water.
- For meat lovers, brown ground lamb or beef in a pan and scatter over the quinoa.
Notes
- For even cooking, ensure eggplant halves are roughly the same size.
- Toasted pine nuts add extra crunch; toast them in a dry pan for 2-3 minutes before serving.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 10