Ottolenghi-Style Baked Eggplant with Quinoa and Tahini (Low FODMAP Optional)

Step 1

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Step 2

In a small bowl, combine the garlic, cumin, coriander, Aleppo pepper or chili flakes, paprika, 1/3 cup olive oil and ½ teaspoon salt. Mix until a paste forms.

Step 3

Cut the eggplant in half lengthwise and score the flesh of each half with diagonal crisscross cuts, making sure not to go deep enough to pierce the skin. Arrange the eggplant flesh-side up on the baking sheet. Spoon the spice paste over the flesh of each half, spreading it evenly (any leftover can be used in the quinoa). Transfer to the oven and roast for 40 minutes, or until the eggplant is completely soft and caramelized.

Step 4

Meanwhile, cook the quinoa: in a small saucepan combine the quinoa with 1 ¼ cup water, ½ teaspoon salt and any of the remaining spice paste. Bring to a boil, cover, and reduce the heat to low. Cook until all the liquid is absorbed and the quinoa is pearly, about 15 minutes. Sprinkle the raisins over the hot quinoa, replace the lid and set aside covered for 10 minutes.

Step 5

Make the sauce: in a small bowl or 2-cup measure, whisk together the tahini and lemon juice. A thick paste will form. Add ¼ cup water and ½ teaspoon salt. Whisk until smooth and about the consistency of yogurt, adding more water as necessary.

Step 6

Finish the quinoa: stir in the olives, almonds, and all but 2 tablespoons of mint.

Step 7

Arrange the eggplant on a platter and spoon the quinoa over the top. Drizzle with the tahini and garnish with the remaining mint. Enjoy warm or at room temperature!