Roasted Eggplant with Quinoa and Yoghurt Dressing

Ingredients

• 2 large eggplants
• 1 cup quinoa
• 2 cups water
•  Juice of 1 lime
• 1 clove of garlic, finely chopped
• 200 ml yoghurt
• 2 tablespoons olive oil
•  Handful of fresh coriander, finely chopped
•  Salt and pepper to taste

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the eggplants in half lengthwise and score the flesh. Drizzle with olive oil and salt, then place them cut side down on a baking sheet lined with parchment paper.
3. 3 Roast the eggplants in the oven for 25-30 minutes, or until they are soft and golden brown.
4. 4 While the eggplants are roasting, cook the quinoa according to the package instructions. Add the lime juice for extra flavor.
5. 5 Make the yoghurt dressing by mixing the yoghurt with the finely chopped garlic, a bit of salt and pepper, and half of the chopped coriander.
6. 6 Serve the roasted eggplants on a bed of quinoa and drizzle with the yoghurt dressing. Garnish with the remaining coriander. Enjoy!