Eggplant with Quinoa and Tahini Recipe

• 1 large eggplant

• 1 tbs rice bran oil

Filling:

• 100g quinoa, cooked (Page 183)

• 50g capsicum, diced

• 2 tbs flat-leaf parsley, chopped

• 1 tbs Yallateef

• 1 tbs pomegranate molasses

• 1 tbs Garlic Dip

• 1 pinch chermoula

• 1 pinch cumin

Sauce:

• 1 red onion, sliced

• 2 tbs tahini

• 1 tsp Yallateef

• 2 tbs lemon juice

• 2 cups water

• 1 pinch sea salt

• 1 tbs coconut oil

• Garnish:

• 1 tbs barberries

• 1 tbs pumpkin seed kernels

• Cut the eggplant lengthways into long slices (about 2 cm thick). Rub these with salt and set aside for 10 minutes. Heat the rice bran oil in a pan and cook the eggplant for 2 minutes on each side. Set aside.

• Cook the onion in coconut oil, stirring, until caramelised.

• Mix 2 cups water, lemon juice, salt and tahini until smooth.

• Add this tahini sauce to the onion, stir and remove from heat.

• In a bowl, combine the quinoa, capsicum, parsley, Yallateef, pomegranate molasses, Garlic Dip, chermoula and cumin.

• Spread the quinoa mixture on the cooked eggplant and place the eggplant on top of the tahini sauce in the pan. Return to the heat and cook for 2 minutes. Turn off the heat.

• Sprinkle barberries and pumpkin seed kernels over the eggplants and serve by scooping out the flesh with the tahini sauce.