Roasted Aubergine on Quinoa

Name: Roasted Aubergine on Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 2 pc Aubergine (Sliced ); 1 tbsp olive oil; 1 pinch black pepper; 1 pinch salt; 0.5 cup quinoa (Washed); 1 cup vegetable stock; 0.25 cup peas; 0.25 cup Tahini; 0.25 cup water; 0.25 cup parsley; 0.25 cup mint (fresh); 0.5 pc lemon (juiced); 1 pinch black pepper; 1 tsp salt; 1 tbsp nutritional yeast; 1 handful Dill; 1 pc Pomegranate seeds

Roasted aubergines are an amazingly light and easy dish for hotter days. This recipe is perfect to introduce a variety of fresh vegetables and fruit into your meal plan while keeping it easy and light at the same time.

Prep

15m

Cook

35m

Serves

Difficulty

easy

Cook this in the Rou app

Ingredients

Serves4

FOR THE AUBERGINES

2 pc Aubergine(Sliced )
1 tbsp olive oil
1 pinch black pepper
1 pinch salt

FOR THE QUINOA

1/2 cup quinoa(Washed)
1 cup vegetable stock
1/4 cup peas

FOR THE DRESSING

1/4 cup Tahini
1/4 cup water
1/4 cup parsley
1/4 cup mint(fresh)
1/2 pc lemon(juiced)
1 pinch black pepper
1 tsp salt
1 tbsp nutritional yeast

Topping

1 handful Dill
1 pc Pomegranate seeds

Nutrition

305

Calories

9.8g

Protein

40g

Carbs

13.6g

Fat

12g

Fiber

794mg

Sodium

Per serving · Approximate values

Free on iOS this fall

Cook this in Rou

Scale the servings, send every ingredient to your shopping list and cook along step by step — plus a grocery scanner that shows how products sit with your gut.

Instructions

Preheat the oven to 200C/400. Line a baking tray with parchment paper.
Slice aubergine lengthways in half. Score the flesh with a knife to make a criss-cross pattern.
Brush the flesh side with one tablespoon of olive oil and season with salt and pepper.
Lay the aubergines on the baking tray, cut side down.
Roast for 30 minutes until the flesh is golden brown. Check regularly to make sure it doesn’t burn.
Add the washed quinoa, vegetable stock, and peas to a saucepan and cook on medium- heat with the lid closed. Once the water cooks, reduce heat to a light simmer and let cook for 15 minutes.
Remove quinoa from the heat and let rest for another 5 minutes with the lid closed until all water is absorbed.
Transfer all ingredients for the tahini dressing to a high-speed blender and blend until smooth. Add more water if you want to achieve a more liquid texture.
Once the Aubergine is ready, plate them on a bed of quinoa and top with pomegranate seeds, fresh herbs, and tahini dressing.

Roasted Aubergine on Quinoa

Ingredients

Nutrition

Cook this in Rou

Instructions

Explore More Recipes