Roasted Eggplant + Quinoa Tabbouleh

Step 1

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.

Step 2

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.