Step 1

Cut the eggplant in circles and arrange in a large nonstick pan with olive oil, in single layer. Cover with a lid and cook for about 2-3 minutes, then turn and cook the other side as well, without a lid. A great option here would be to add a crushed garlic clove for a deeper flavor.

Step 2

Cashew sauce: Soak the cashews overnight or use boiling water to cover the cashews for 5-10 minutes, so that they get soft and become easy to blend. Remove soaking water, add the cashews to a blender, the garlic, lemon juice, salt and about a 1/3 cup of water. Blend until smooth. If needed add water 1 tbsp at a time to achieve desired consistency. In my experience 1:1 is a great ratio for cashew sauce.

Step 3

For the salad: Thinly chop a cucumber, cherry tomatoes, dill, red onion. Add to a bowl, then some olive oil and salt, mix and you're ready.

Step 4

For the bowls: Add the salad, quinoa, eggplant and olives to a bowl. Top with the roasted vegetable sauce and sprinkle the cashew sauce over everything.

Step 5

Enjoy immediately!