This one’s for the vegans out there. Gone are the days of sticking to garden salads, there are infinite delicious options to cater to every palate, including our eggplant roasted with quinoa salad and pine nuts. Enjoy this hearty dish and feel fuller for longer, on your terms.
1 - Preheat the oven to 190°C (170° fan) | 375F | gas 5.
2 - Make a criss-cross pattern in the flesh of the aubergine using the tip of a sharp paring knife. Brush with the olive oil and season with salt and pepper before arranging in a roasting tray.
3 - Roast for about 30 minutes until the flesh is tender to the tip of a knife.
4 - In the meantime, place the quinoa in a large saucepan. Cook over a medium heat until dried out, stirring from time to time.
5 - Add the stock and bring to the boil. Once boiling, cover with a lid and cook over a low heat until the quinoa has absorbed the stock, about 15-20 minutes.
6 - Remove from the heat and let cool to one side, still covered, for 10 minutes. After cooling, fluff with a fork. Season to taste with some salt and pepper.
7 - Remove the aubergine from the oven when ready and arrange on serving plates. 8 Top with the quinoa before serving with a sprinkling with pine nuts, dried cranberries, and chopped mint.
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- 2 large aubergines, halved
- 2 tbsp olive oil 250 g |
- 1 1/2 cups mixed quinoa, red and white, rinsed
- 750 ml vegetable stock
- 3 tbsp pine nuts
- 3 tbsp dried cranberries
- 3 tbsp mint leaves, chopped
- Freshly ground black pepper
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