Quinoa with roasted eggplants and yogurt sauce
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: 1/10
Serves: 4
Ingredients
- 1.5 cups of cooked quinoa
- 2 tbsp olive oil
- 1 tsp grated ginger
- 1 tsp cumin
- 2 eggplants fresh or 2 cups frozen
- 1/2 cup cleaned pomegranate
- 1/4 cup fresh coriander, chopped
- 1/4 cup mint leaves, chopped
- Salt
- Pepper
For the yogurt sauce:
- 0.5 cup of strained yogurt
- 2 tbsp olive oil
- 2 tbsp of lemon
- 1 tsp honey
Cooking method
1. For frozen eggplants: saute in a non-stick pan with 2 tbsp of olive oil for 3-4 minutes on each side. If using fresh, cut into thin strips, season with salt and pepper and saute in olive oil for 3-4 minutes on each side.
2. Mix the spices with the quinoa, add the pomegranate, coriander and mint.
3. Prepare the yogurt sauce: mix well the yogurt with the olive oil, lemon juice and honey.
4. Spread the eggplants on top of the quinoa and pour over the sauce.
Nutritional information:
Per 100g
Calories: 80 kcal
Fat: 1.7g
Saturated fat: 0.3 g
Carbohydrates: 9.8 g
Vegetable fibers: 2.7g
Sugars: 4 g
Protein: 2.5 g
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management