Roasted Eggplant + Quinoa Tabbouleh

Ingredients

• 1 small eggplant (270g), cut into eight wedges.
• 1/4 cup olive oil.
• 1 teaspoon dried thyme.
• 1/2 teaspoon paprika.
• 1 teaspoon cumin.
• 1 teaspoon sesame seeds.
• 2 cloves garlic, unpeeled.
• 1 cup Cooked Quinoa, defrosted.
• 1/2 lemon, juiced.
• sea salt and freshly cracked black pepper, to taste.
• 2 cups fresh flat-leaf parsley, coarsely chopped.
• 1/2 bunch fresh mint, coarsely chopped.
• 1/2 punnet cherry tomatoes, halved.
• 4 spring onions, finely chopped.
• 1/2 avocado, cubed.

• 100 g full-fat natural or Greek yoghurt.
• 1/4 teaspoon paprika.
• 1/2 lemon, juiced.
• 2 teaspoons tahini.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6.

2. Toss eggplant in 2 tablespoons of oil, spices and sesame seeds. Place on an oven tray and cook for 25 minutes. Add garlic cloves to tray and cook for a further 20 minutes or until eggplant is golden and tender.

3. Meanwhile, add oil, quinoa, lemon juice, parsley, mint, tomatoes, spring onions and avocado to a large salad bowl. Season with salt and pepper and toss to coat well. Set aside until eggplant is ready.

4. To make Yoghurt Dressing, combine all ingredients and squeeze in flesh of roasted garlic cloves. Stir to combine well. Adjust consistency with a little water if you like.

5. Divide tabbouleh and eggplant between a plate and a lunchbox. Drizzle half the dressing over tonight’s serve. Store remaining dressing in a jar for lunch tomorrow.

Note