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.
Calories: 80 kcal
Saturated fat: 0.3 g
Carbohydrates: 9.8 g
Vegetable fibers: 2.7g
Sugars: 4 g
Protein: 2.5 g