I’ve been a big fan of eggplant lately so finding this awesome recipe which is a mix of Japanese sushi and Mediterranean grill party was the best that could have happen that day! It may not look like a big fussy recipe but believe me, it does fill you up! And its super easy and tasty at the same time!

Grilled Eggplants filled with Quinoa

I N G R E D I E N T S

2 eggplants

1 carrot

1 beetroot

handful baby spinach

2 tbsp olive oil

1 cup quinoa

1 tbsp olive oil

juice ½ lemon

1 tsp ground coriander

½ tsp turmeric

I N S T R U C T I O N S

Wash each eggplant properly. Cut into thin slices lengthways, spread with some olive oil and roast in the oven for about 20 minutes. 

Rinse the Quinoa thoroughly with cool water. Heat a drizzle of olive oil in a pan and add the drained quinoa. Stir for about 1 minute to let the water evaporate. Add the spices and allow some time to get the quinoa toasted. Add 2 cups of water and a pinch of salt and bring it to boil. Cook covered for about 15 minutes.

In the meantime, cut your carrots, beetroot and spinach à la julienne. Fill each eggplant with some quinoa and sliced veggies, then roll up and serve hot . Enjoyable hot or cold.

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