vegetarisch
glutenvrij
zuivelvrij
chef's special
Chef's Special: Roasted Eggplant with Quinoa and Tahini Sauce
This dish is a true delight for the taste buds and a wonderful way to let eggplant shine! The roasted eggplant pairs perfectly with the savory quinoa and creamy tahini sauce. And don't worry, even if you've never prepared eggplant before, it will turn out just fine!
Prep time
30 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 200 grams quinoa
- 500 ml vegetable broth
- 4 spring onions, finely chopped
- 2 cloves of garlic, minced
- 1 red chili pepper, finely chopped
- For the tahini sauce:
- 4 tablespoons tahini
- 1 lemon, juiced
- 1 clove of garlic, minced
- salt and pepper to taste
Nutrition facts
kcal
475
protein
16g
fat
23g
carbs
54g
Instructions
- 1 Preheat the oven to 200 degrees Celsius.
- 2 Cut the eggplants in half lengthwise and make incisions in the flesh with a knife. Brush with olive oil and place on a baking sheet with the cut side up.
- 3 Roast the eggplants in the preheated oven for 30 minutes, or until they are soft and lightly browned.
- 4 Meanwhile, cook the quinoa in the vegetable broth according to the instructions on the package.
- 5 For the tahini sauce, mix the tahini, lemon juice, garlic in a bowl. Add water to achieve the desired consistency and season with salt and pepper.
- 6 Mix the cooked quinoa with the spring onions, garlic, and red chili pepper.
- 7 Serve the roasted eggplant with the quinoa and drizzle the tahini sauce on top. Enjoy your meal!
