Roasted Aubergine on Quinoa

Instructions

1. 1

   Preheat the oven to 200C/400. Line a baking tray with parchment paper.

2. 2

   Slice aubergine lengthways in half. Score the flesh with a knife to make a criss-cross pattern.

3. 3

   Brush the flesh side with one tablespoon of olive oil and season with salt and pepper.

4. 4

   Lay the aubergines on the baking tray, cut side down.

5. 5

   Roast for 30 minutes until the flesh is golden brown. Check regularly to make sure it doesn’t burn.

6. 6

   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.

7. 7

   Remove quinoa from the heat and let rest for another 5 minutes with the lid closed until all water is absorbed.

8. 8

   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.

9. 9

   Once the Aubergine is ready, plate them on a bed of quinoa and top with pomegranate seeds, fresh herbs, and tahini dressing.