I’ve adapted this recipe which I discovered recently. It’s really simple and a perfect way to eat aubergine in a flavoursome way as it tends to be a bit bland. A perfect weekend supper.
Prep time 30 mins. Serves 2.
You will need:
- 1 large aubergine or 2 small
- 2 tablespoons greek yoghurt
- turmeric powder
- curry power
- chilli powder
- quinoa (white, brown or red)
- veggie stock cubes or bouillon powder
- any veggies you like roasted
- extra 2 tablespoons of greek yoghurt for a dressing
- half a lemon juice
- olive oil
Firstly slice your aubergine lengthways so it resembles drumsticks.
Pop the slices into a sieve, place the sieve in the sink and coat the aubergine with salt. Leave for 5 – 10 minutes. This will draw out the bitterness and make sure it keeps in shape while cooking.
Meantime mix the greek yoghurt (I use greek as it is thicker and when mixed with the aubergine sticks better to it), turmeric, curry and chilli powder in a bowl with a pinch of salt and pepper.
Then prep the quinoa. 1 part quinoa to 2 parts water. Place cold water in a pot with the quinoa. Crumb in 1 stock cube or 1 tablespoon of bouillon powder. Bring to the boil and simmer until quinoa has absorbed all the water.
Then with whatever veggies you are going to cook to mix through the quinoa, slice them, drizzle in a little olive oil and grill them until slightly blackened. Chop and set aside for mixing through the quinoa after it is cooked. I tend to always roast red peppers, onions and garlic to mix through but you can use whatever is in your store.
Remove the aubergine from the sieve, mix with the yoghurt mix and grill until well cooked under the grill (around 7 – 10 minutes each side) or until slightly blackened.
Lastly make drizzling sauce. Mix 2 tablespoons of greek yoghurt, juice of half a lemon and 1 tablespoon of olive oil, salt and pepper and mix.
Once your quinoa is cooked remove from the heat and mix through your grilled veggies.
Plate up with your quinoa heaped in a pile on the middle of your plate, aubergine placed over the top on an angle and drizzle with the yoghurty dressing. Serve with some green leaves that have had a squeeze of lemon on them.
Love Laura x